Chicken and Pumpkin Coconut Curry

by Katrina - The Organised Housewife

This Chicken and Pumpkin Coconut Curry was so super delicious and creamy, with the bonus of being healthy too!!  By having to puree and roast the pumpkin it does take a little time –  but it’s so worth it.

This Chicken and Pumpkin Coconut Curry was so super delicious and creamy, with the bonus of being healthy too!!

You could also add additional vegetables like cauliflower, carrots or broccoli for additional nutrients.

This Chicken and Pumpkin Coconut Curry was so super delicious and creamy, with the bonus of being healthy too!!

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Chicken and Pumpkin Coconut Curry

  • Author: Katrina
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 mins
  • Yield: serves 4 1x

Ingredients

Scale
  • 4 cups pumpkin, peeled and diced
  • 5 tablespoons olive oil
  • 500g chicken breast, diced
  • 1 onion, diced
  • 1 tablespoon ginger, minced
  • 2 garlic cloves, minced
  • 2 tomatoes, diced into small pieces
  • 2 cups chicken stock
  • 1 cup coconut milk
  • 2 teaspoons curry powder
  • 1 pinch cayenne powder
  • 1/2 lime, juiced
  • 1/4 cup chopped parsley
  • salt and pepper, to taste
  • rice, cooked, to serve

Instructions

  1. Preheat oven to 180°C
  2. Bring a large saucepan of water to the boil, add 2 cups pumpkin to the boiling water and cook for about 25 minutes or until the flesh is tender when pierced with a knife. Allow to cool slightly. Puree the pumpkin in a food processor or mash by hand.
  3. Place 2 cups pumpkin onto a large baking tray lined with baking paper, toss in 2 tablespoons olive oil and season with salt and pepper. Bake pumpkin in oven for 30 minutes or until golden, allow to cool slightly.
  4. Heat 2 tablespoons olive oil in a large frying pan, over high heat. Add chicken and cook until golden. Remove chicken and set aside.
  5. Reduce heat on frying pan to medium-high and add remaining 1 tablespoon olive oil. Add onion and ginger. Cook for 2-3 minutes until onion is soft.
  6. Add garlic, curry and cayenne powder, continue cooking for a further minute.
  7. Add tomatoes and pumpkin puree to frypan and stir through. Continue cooking for 8-10 minutes, until puree slightly changes colour.
  8. Pour in stock and coconut milk over mixture, mix through to combine.
  9. Bring to the boil, then reduce temperature and simmer for 10 minutes.
  10. Add chicken and roasted pumpkin to mixture and gently stir through, simmer for 10 minutes.
  11. Stir through lime juice and parsley.
  12. Season with salt and pepper and serve with rice.

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MORE PUMPKIN RECIPES YOU MAY ENJOY…

CHICKEN PUMPKIN TORTILLA BAKE – This Mexican Chicken Pumpkin Tortilla Bake is similar to lasagna but uses tortillas instead of pasta. It’s super easy to make and assemble, and tastes delicious! Serve with a side of salad for a complete meal.

Chicken Pumpkin Tortilla Bake, similar to lasagna but with tortillas instead of pasta. It's super easy to make an assemble and tastes delicious.

PUMPKIN, BACON AND FETA FRITTATA – Looking for a light dinner idea to add alongside an easy salad? You’ll enjoy this Pumpkin, Bacon and Feta Frittata.  It’s fuss-free and takes little effort to make.  I was hoping that there was going to be leftovers for lunch the next day, but my family absolutely loved it and didn’t leave any behind.

CREAMY CHICKEN AND PUMPKIN PASTA – This Creamy Chicken and Pumpkin Pasta is delicious.  There are a few steps to make this recipe.

 

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