Pumpkin Curry Chicken (30 Minute Fall Meal)

I’m wrapping up this season of savory pumpkin recipes with this pumpkin curry chicken, and it’s so darn good! The pumpkin and curry flavors blend beautifully, and using ground chicken adds wonderful texture while simplifying the cooking process. When the weather starts to cool down and you’re feeling all the fall vibes, make this! It’s the ultimate cozy fall dinner.

I’m always looking for ideas for what to do with leftover pumpkin purée, and this one was inspired by something I picked up at the Whole Foods bar. To make it a little healthier, I added extra veggies and chickpeas for fiber and brightened it up with plenty of scallions, fresh herbs, and lime. Healthy comfort food? Yes, please!

Don’t let the long ingredient list intimidate you. Most of the ingredients are pantry staples, many of which you probably already have. Curry also uses a lot of seasoning along with curry paste. It’s what gives curry its deep, complex flavors. Oddly enough, I actually hated curry until I started making it myself. You have complete control over how much curry paste and dried spices you add. I’ll also give you some tips below to balance the flavors. Personally, I like a bit of sweetness in mine, and that works beautifully in this pumpkin and chicken curry recipe!

If you love savory pumpkin recipes as much as we do, I shared my pumpkin chili last week; this Parmesan pumpkin rice recipe will be your new favorite way to make rice in the fall. If you serve a platter of these Parmesan pumpkin sausage balls, they’ll be the dish everyone asks about!

Pumpkin Curry Chicken

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I wanted to keep this dish super simple. Most chicken curry recipes use chicken thighs, and while I love chicken thighs, ground chicken eliminates the need to prep raw chicken while giving the dish amazing texture. In fact, the only things you’ll have to chop are scallions, peppers, cilantro, and garlic, and you’ll have pockets of time to do that throughout the cooking process.

In an ongoing effort to add more fiber to my meals, I love making easy recipes using garbanzo beans, and they work perfectly in this pumpkin curry recipe! Of course, you could leave them out or swap them with your favorite beans or legumes.

• Place a 10- to 12-inch nonstick skillet over medium heat.
• When the pan is hot, add the olive oil, followed by the ground chicken.
• Cook the chicken for about 4 minutes or until golden brown.
• Next, add the dry seasonings and cook for about 1 minute, stirring to coat.
• Add the garlic and curry paste and cook until fragrant, stirring to coat the chicken evenly.

• Add the pumpkin purée and cook until lightly browned in spots, about three minutes.
• Sprinkle in the scallions and bell pepper and cook for 1 minute. You can either reserve some of these scallions for garnish or slice additional scallions if you have them.

• Now add the garbanzo beans and chicken bone broth. For a thicker curry, add 2 cups. For a thinner curry with more sauce, add 3 cups. You can also add additional broth as it cooks. Bring to a gentle simmer and cook for 10 minutes.
• I think all curry recipes benefit from a little extra sweetness, which helps to balance the earthy flavors. Start with one teaspoon of monk fruit or your desired sweetener, stir well, taste, and adjust again. Repeat until you like the taste.

• Add cilantro and half-and-half, then bring back to a simmer.
• Remove the pan from the heat and squeeze in the juice of one fresh lime.
• Do one final taste test for salt, sweetness, and cilantro.
• If you like a spicy curry, add some chili flakes, cayenne, or your favorite hot sauce.

Tips & Variations

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• If you’re tempted to skip the curry paste and use only dried spices, I don’t suggest it. Using both curry paste and curry powder without salt gives a more nuanced curry flavor.
• I added half a teaspoon of crushed red pepper, which gave the dish a milf heat. If you’re serving this to kids, I would say skip the crushed red pepper altogether.
• Curry is inherently earthy. So is pumpkin. This dish needs a bit of sweetness to balance it out. I prefer a sweeter curry, but adjust to your tastes.
• Hate cilantro? Swap it for Thai basil and/or extra scallions for freshness!
• This meal is perfect for your fall meal prep. Double or triple it, stretch it with extra veggies and beans or even more chicken if you want more protein, and it’s one of those meals that tastes even better as the day goes on.
• Consume within three days. I like to make a double batch and freeze whatever is left into meal-size portions.