Pumpkin Spice Curry
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 3-4 boneless skinless chicken breasts
  • Salt and pepper
  • 1 tbsp ghee (or butter)
  • ½ red onion, diced
  • 1 jalapeno, diced
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • ½ tsp turmeric
  • 1 tbsp madras curry powder (substitute with regular curry powder if you don't have madras)
  • 1½ tsp pumpkin spice blend
  • 1 can coconut milk (can use lite if preferred)
  • 2 cups pureed pumpkin
  1. Cut the chicken breasts into 1 inch cubes. Season liberally with salt and pepper.
  2. In a large, heavy-bottomed pot (I like to use a dutch oven), heat the ghee over medium-high heat. Add the chicken breasts and cook, stirring every 2-3 minutes, until outsides of cubes are browned. Remove to a bowl to catch the juices.
  3. Reduce heat to medium-low. Add more ghee if necessary. Add onion, jalapeno, garlic, and ginger and cook for 3-4 minutes, until fragrant.
  4. Add the turmeric, curry powder, and pumpkin spice. Cook for 1-2 minutes, until spices are fragrant.
  5. Add the coconut milk, pumpkin, and chicken to the pot. Stir to combine. Bring to a simmer and simmer over medium-low for 10-15 minutes, until chicken is cooked through.
  6. Serve with rice, naan, or cauliflower rice.
Recipe by A Duck's Oven at https://aducksoven.com/recipes/pumpkin-spice-chicken-curry/