Creamy Chicken Pumpkin Curry
This chicken pumpkin curry is creamy, hearty, and delicious. Combined with tender chicken in a coconut milk curry sauce, this savory and sweet dish is a great way to use chunks of pumpkin in a main dish, making it a fabulously different way to enjoy pumpkin spice!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb. boneless, skinless chicken thighs, (cut into chunks)
- 2 teaspoons tapioca starch
- 1 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 2 cups organic chicken broth
- 1 1/2 tablespoons coconut sugar
- 3 teaspoons fish sauce
- 2 teaspoons tapioca starch
- 3 tablespoons neutral flavored oil, (divided)
- 1 lb. pumpkin chunks
- 2 cups coconut milk
- 1 tablespoons curry powder
- 2 tablespoons water
- 1/2 medium onion, (cut into chunks)
- 3 cloves garlic, (minced)
Instructions
- 1
Combine chicken pieces with 2 teaspoons tapioca starch, 1 tsp sea salt, and black pepper. Stir well to coat. Set aside.
- 2
Combine chicken broth, fish sauce, coconut sugar, and tapioca starch in a measuring cup or bowl and whisk well. Set aside.
- 3
Heat a large pan or skillet over medium-high heat. Add 2 tablespoons oil and add the chicken.
- 4
Brown the chicken on both sides, cooking until chicken is about 3/4 cooked; remove from pan and set aside.
- 5
Add 1 tablespoon of oil to the pan and add curry powder. Quickly stir for about 10 seconds to toast the spices. Add 2 tablespoons of water to the pan and scrape the bits off the bottom of the pan with your spatula.
- 6
Add onions, garlic to the pan and cook for 2 minutes.
- 7
Add pumpkin chunks to the pan and stir.
- 8
Whisk reserved chicken broth mixture and add to the pot with the coconut milk. Bring to a gentle boil.
- 9
Add chicken back to the pan and simmer for 5 minutes to heat through and until pumpkin chunks are fork tender. Sauce should naturally thicken.
- 10
Transfer to serving dish and garnish with toasted sliced almonds and green onion, if desired. Serve with hot steamed rice.