Chicken Pumpkin Curry Recipes

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PUMPKIN CHICKEN CURRY



Pumpkin Chicken Curry image

Pumpkin Chicken Curry is juicy, tender chicken breasts cut into bite-size pieces and simmered in a flavorful and creamy canned pumpkin sauce. This easy and quick recipe is bursting with flavor and perfect for cozy autumn meal.

Provided by Iryna

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 chicken breasts (cut into bite-size pieces)
1/2 can pumpkin puree
2 tbsp tomato sauce
3 tbsp olive oil
5 cloves garlic (minced)
1/8 tsp cayenne pepper
1/2 tsp curry powder
2 tbsp heavy cream
1 c chicken broth
1/2 medium onion (finely minced)
1/2 tsp salt

Steps:

  • Heat 2 tbsp of olive oil in a large skillet heat and on a medium heat. Add chicken, cut into bite-size pieces and cook for 3-4 minutes on each size. Transfer to a plate.
  • Wipe the skillet with a paper towel, return to a heat and add 1 more tablespoon of olive oil. Add onion and saute for 5 minutes or until translucent. Stir in garlic and cook for one more minute.
  • Stir in pumpkin puree, tomato sauce, heavy cream, chicken broth, Curry powder, Cayenne pepper and 1/2 tsp salt. Bring the sauce to a low simmer.* (See Note 1)
  • Add chicken to a pumpkin sauce and simmer for 10 minutes.
  • Serve immediately over rice or pasta.

Nutrition Facts : Calories 258 kcal, Carbohydrate 12.8 g, Protein 16.3 g, Fat 16.4 g, SaturatedFat 3.9 g, Fiber 2.6 g, Sugar 3.9 g, Sodium 1265 mg, Cholesterol 51 mg, ServingSize 1 serving

CHICKEN PUMPKIN CURRY



Chicken Pumpkin Curry image

This chicken pumpkin curry recipe combines the sweetness of roasted pumpkin with fabulous Indian spices for a delicious chicken curry dish.

Provided by Marianne Rogerson

Categories     Family Dinners

Time 55m

Number Of Ingredients 14

1 butternut pumpkin
2 large chicken breasts
1 tbsp olive oil
pinch cayenne pepper
2 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, finely chopped or minced
2-inch piece ginger, grated
2 tbsp curry powder (see notes)
14 oz / 400g can diced tomatoes
1 cup chicken stock
1 tbsp brown sugar
1/2 cup single cream
5oz / 120g bag baby spinach

Steps:

  • Pre-heat the oven to 400F / 200C.
  • Peel and chop the pumpkin into 1-inch pieces. Toss in olive oil and sprinkle with salt, pepper and the pinch of cayenne. Mix well.
  • Place on a baking tray and roast in the oven for around 20 minutes until soft. Set aside.
  • Meanwhile, dice the chicken and season with salt and pepper.
  • Heat 1 tablespoon of vegetable oil in a large skillet or pot and cook the chicken until cooked through, around 5 minutes. You may need to do this in batches. Set aside.
  • Heat the remaining tablespoon of vegetable oil in the pan. Add the onion and cook over a low-medium heat until soft, around 10 minutes.
  • Add the garlic and ginger and cook for a further 2 minutes.
  • Stir in the curry powder and cook for a further 2 minutes
  • Stir in the tomatoes, stock, brown sugar and cream and mix well.
  • Bring to the boil and add the chicken. Allow it to simmer for around 10 minutes to allow the sauce to thicken and the flavors to infuse.
  • Stir in the pumpkin.
  • Add the spinach and stir until the leaves are wilted.
  • Sprinkle with fresh cilantro leaves and serve with rice or naan bread and yoghurt or cucumber raita.

Nutrition Facts : Calories 388 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 24 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 282 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

PUMPKIN CURRY WITH CHICKEN RECIPE



Pumpkin Curry With Chicken Recipe image

Pumpkin Curry With Chicken Recipe has a unique taste that is quick to make and has rich flavours. Pumpkin is cooked and made into a puree and then tomato puree, chicken and spices are added to make a delicious and flavourful curry. When you are bored of your usual chicken curry, you can give it a twist with the use of pumpkin. It is a perfect recipe to serve when you have guests at home along with steamed rice or tawa paratha. Serve Pumpkin Curry With Chicken along with Pudina Tawa Paratha and Kachumber Salad. If you like this recipe, you can also try other Chicken recipes such as Spicy Pepper Chicken Recipe Chicken Sukha Recipe Crispy Chicken Pakoda Recipe

Provided by Archana's Kitchen

Time 1h10m

Yield Makes: 4 Servings

Number Of Ingredients 15

400 grams Chicken breasts , cut into small pieces
500 grams Kaddu (Parangikai/ Pumpkin)
1 inch Ginger , roughly chopped
1 Onion , roughly chopped
3 cloves Garlic , chopped
2 Green Chilli , finely chopped
1 teaspoon Cumin powder (Jeera)
1 teaspoon Red Chilli powder
3/4 teaspoon Turmeric powder (Haldi)
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Garam masala powder
1/2 cup Homemade tomato puree
Salt , as required
Coriander (Dhania) Leaves , A small bunch, finely chopped
Oil

Steps:

  • To begin making the Pumpkin Curry With Chicken, heat oil in a heavy bottomed pan.
  • Add the garlic, onion, ginger, green chillies and chopped pumpkin. Sprinkle some salt and stir them for about a minute, cover the pan and simmer until the pumpkin has softened. This will take about 6-8 minutes on medium heat.
  • Using a hand blender, blend the pumpkin into a puree while it is in the pan. Add the tomato puree, and the spices like the cumin powder, red chilli powder, turmeric powder, coriander powder and garam masala .
  • Give it a good mix and saute for about 2 minutes.
  • After 2 minutes add the chicken pieces.along with a cup of water, cover the pan, turn the heat to low and cook until the chicken is cooked completely .
  • Adjust the consistency of the curry by adding more water and also adjust the spices to suit your taste.
  • Once done, turn off the heat. Stir in the chopped coriander leaves, Transfer the Pumpkin Curry With Chicken into a serving bowl and serve.
  • Serve Pumpkin Curry With Chicken along with Pudina Tawa Paratha and Kachumber Salad.

CHICKEN AND PUMPKIN CURRY



Chicken and Pumpkin Curry image

Make and share this Chicken and Pumpkin Curry recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons sesame seeds
1 tablespoon peanut oil
1 onion, finely chopped
3 cloves garlic, crushed
2 teaspoons finely chopped fresh ginger
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons finely chopped fresh red chilies
300 g skinless chicken thighs, thinly sliced
500 g pumpkin, cut into 2 cm cubes
1 red capsicum, deseeded and sliced into thin strips
250 ml evaporated milk
1/2 teaspoon coconut essence
250 ml chicken stock
2 tablespoons fresh coriander leaves

Steps:

  • Heat a wok to hot.
  • Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
  • Remove.
  • Swirl the oil in the wok to coat the sides.
  • Stir-fry the onion for 3 minutes or until soft.
  • Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
  • Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
  • Add the pumpkin and capsicum and stir fry for 2 minutes more.
  • Add the liquids and essence and bring to the boil.
  • Reduce the heat and simmer loosely covered for 10 minutes.
  • Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
  • Season with salt and scatter with the toasted sesame seeds and the coriander leaves.

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