Chicken/ Gluten Free/ Indian

Chicken Pumpkin Curry

Chicken Pumpkin Curry ~ Pumpkin seasoned with warming spices, herbed chicken, roasted red peppers, and cilantro ~ The Complete Savorist

 Remember a week or so ago when I made the chicken and pumpkin pizza?  If not, don’t worry, it’s right here.Well, that got me thinking, what else can I use pumpkin in.  I had chicken leftover from the pizza adventure and a bit of pumpkin.  But pumpkin is a pantry staple so I just made a new batch.  The pizza was part Mexican in flavor, part Indian in flavor, clearly it was an ethnically challenged pizza.  I decided to play up the India flavors and turn it into a curry.
I’m so glad I did.  This curry was AMAZING!  It will be a new dinner staple in my house.  I hope you enjoy it as much as we did.  Now, don’t let the ingredients freak you out.  Yes, it is long, but they all go in quickly. I promise this is worth the effort.
Chicken Pumpkin Curry ~ Pumpkin seasoned with warming spices, herbed chicken, roasted red peppers, and cilantro ~ The Complete Savorist

Chicken Pumpkin Curry

Author: Michelle De La Cerda
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Ingredients

  • Chicken
  • 4 chicken thighs; boneless/skinless
  • Extra virgin olive oil
  • 1/4 tsp . granulated garlic
  • 1/4 tsp . dried thyme
  • 1/3 tsp . cinnamon
  • 1/3 tsp . coriander
  • 1/2 tsp . cumin
  • 1/4 tsp . black pepper
  • 1/4 tsp . salt
  • 1/2 tsp . oregano
  • 1/4 tsp . chili powder

Pumpkin Curry

  • 1-15 oz . can pure pumpkin puree (not pumpkin pie filling)
  • 1/4 tsp . dried ground sage
  • 1/4 tsp . thyme
  • 1/3 tsp . sugar
  • 2 tbsp . chicken broth
  • 1/2 tsp . cumin
  • Pinch of cinnamon
  • 2 cloves garlic; minced/grated
  • Salt and pepper to taste
  • 1-15 oz . can diced tomatoes
  • 1/2 -1 cup cream (depending on personal tastes)
  • 1 lime; juiced

Toppings

  • 11/2 cups freshly roasted red peppers; diced
  • 4 tbsp . cilantro; chopped
  • 2-3 cups cooked rice

Instructions

  1. Mix all the herbs and spices together for the chicken.
  2. Rub the mixture into both sides of the chicken thighs.
  3. On medium high heat, add olive oil to a skillet.
  4. Once the skillet is hot, sear each chicken thigh.
  5. Cook on each side for about 4 minutes or until cooked through.
  6. Remove from the pan and allow to rest for several minutes before slicing.
  7. In a non-stick skillet, over medium heat, add the freshly sliced red peppers and allow them to char.
  8. Allow them to cook undisturbed for 2 minutes, then flip over and allow them to char on the other side.
  9. Once they have cooked, remove and dice.
  10. Meanwhile, add the pumpkin curry ingredients to a saucepan.
  11. Mix well over a medium heat.
  12. Layer in a bowl with cooked rice, pumpkin curry, sliced chicken, roasted red pepper, and cilantro. Enjoy.

Thank you for sharing!

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33 Comments

  • Reply
    The Food Hunter
    September 17, 2014 at 8:51 am

    Wow! this sounds delicious!

    • Reply
      Michelle
      September 18, 2014 at 10:21 am

      Thanks FH, it really was.

  • Reply
    janelle
    September 17, 2014 at 9:54 am

    looks tasty! great idea

    • Reply
      Michelle
      September 18, 2014 at 10:21 am

      Thanks Janelle, I love being outside the box at times.

  • Reply
    Sandra Shaffer
    September 17, 2014 at 9:58 am

    This looks absolutely amazing!! So healthy and flavorful. You really did a great job on this recipe. Photos too. Gimme some curry!!

    • Reply
      Michelle
      September 18, 2014 at 10:22 am

      Thank you Sandra. I love it when I can make a really healthy dish (minus that bit of cream I snuck in) but yet it’s so full flavored you don’t know you’re eating healthy.

  • Reply
    christine
    September 18, 2014 at 5:00 am

    The flavors sound amazing.

    • Reply
      Michelle
      September 18, 2014 at 10:22 am

      Thank you Christine.

  • Reply
    Amy Fothergill
    September 18, 2014 at 1:03 pm

    I’d like to try this dairy-free. I bet coconut milk would be a good sub. Thanks for posting!

    • Reply
      Michelle
      September 18, 2014 at 2:40 pm

      Amy, dairy-free was my aim, but it needed a silky texture. I usually keep coconut in the pantry, but happened to be out, so I went for regular cream. So I think you are spot on with coconut milk.

  • Reply
    Christine | No Gojis No Glory
    October 1, 2014 at 12:35 pm

    Sooo…I’ve never actually had an entree that included pumpkin. But this recipe looks so amazing I don’t think I have much of choice. Pinned and ready to try!

    • Reply
      Michelle
      October 3, 2014 at 12:28 pm

      Christine, you really should give it a try. It’s perfect as a savory ingredient.

  • Reply
    Robyn @ simply fresh dinners
    October 2, 2014 at 7:41 am

    Just this year I have learned to try new dishes with pumpkin. In the past, I would only eat pumpkin pie and nothing more. It’s been such an eye opener and I’m so excited about all the new dishes and desserts. This looks fabulous and the pics are beautiful. Thanks for a great recipe, Michelle!

    • Reply
      Michelle
      October 3, 2014 at 12:29 pm

      Robyn, I have found many people are not familiar with pumpkin as savory. If you like acorn or butternut squashes, you will love this.

  • Reply
    Maggie Zhu
    October 6, 2014 at 6:53 am

    Using pumpkin in curry, what a genius idea! I never had this before but I can imagine it’s so delicious! I like Thai curry with coconut flavor, because it has a hint of sweet and the cream balance the spicy curry. I think the pumpkin curry share similar idea, to use creamy pumpkin to add texture and the depth of the dish. This dish is so beautiful and healthy, cannot wait to try it out! 🙂

    • Reply
      Michelle
      October 7, 2014 at 12:16 pm

      Thank you Maggie. I truly believe pumpkin is a hidden gem. People limit it to sweets, but it’s a squash and should be made savory too. If you like heat, add more spices, it will only get better. I couldn’t because I have a young palate to contend with here.

  • Reply
    Debi @ Life Currents
    October 24, 2014 at 2:38 pm

    Beautiful! And I bet it was really yummy! I also would like to note that I think it’s really cute that you have those elephants in your pictures. Have you done a post talking about them? They look like they’re special to you. 🙂

    • Reply
      Michelle
      October 24, 2014 at 3:12 pm

      Thank you Debi, this was very tasty, been thinking of making it again, which I rarely have time to do. I should do a post on about the elephants, might help explain them. Thanks for the idea.

  • Reply
    Patricia @ Grab a Plate
    October 24, 2014 at 11:54 pm

    The flavors & colors are fab! I can almost smell this cooking now!

    • Reply
      Michelle
      October 25, 2014 at 12:05 am

      The aroma was quite wonderful! Thank you.

  • Reply
    Jessica @ Sprinkle Some Sugar
    October 25, 2014 at 12:31 pm

    Love all of these amazing flavors!

  • Reply
    Tara
    October 26, 2014 at 12:19 pm

    That looks really amazing!! Thank you for sharing a great recipe!!

  • Reply
    Becky
    October 26, 2014 at 1:44 pm

    I never would of thought of turning pumpkin into a curry, but I LOVE the idea!! This sounds amazing!!

    • Reply
      Michelle
      October 26, 2014 at 4:30 pm

      I think pumpkin is sorely underused as a savory item. Hope you enjoy it.

  • Reply
    Healing Tomato
    October 26, 2014 at 11:02 pm

    Being Indian, my ears and eyes always perk up when I hear curry! Your recipe has definitely caught my attention. I can’t wait to try this curry.

    • Reply
      Michelle
      October 27, 2014 at 1:21 am

      While not authentic I am sure, it was tasty enough and hit the right flavor profile that I felt I could borrow the word curry.

  • Reply
    Joanne T Ferguson
    October 27, 2014 at 2:50 am

    G’day! Your curry looks delish!
    Cheers! Joanne

  • Reply
    Nicky
    October 27, 2014 at 11:48 am

    I saw this on Pinterest and knew I had to make it. I love a good curry when the weather cools off. Next week, the temperature is going to dip and this will be perfect. Thanks.

    • Reply
      Michelle
      October 27, 2014 at 4:19 pm

      Thank you Nicky, I hope you and your family enjoy it.

  • Reply
    Pumpkin Cream Cheese Brownies
    September 9, 2015 at 11:32 am

    […] I also use pumpkin in many savory applications. Last year I made chicken and pumpkin pizza and a chicken pumpkin curry. Yeah, you read that right, pizza and […]

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