Pumpkin Spice Chicken Curry

Pumpkin Spice Chicken Curry

Pumpkin spice is the perfect complement to this Indian chicken curry, made even better by the addition of pureed pumpkin to the sauce.


– 3-4 boneless skinless chicken breasts – Salt and pepper – 1 tbsp ghee, or butter – 1/2 red onion, diced – 1 jalapeno, diced – 1 tsp minced garlic – 1 tsp grated ginger – 1/2 tsp turmeric – 1 tbsp madras curry powder, substitute with regular curry powder if you don't have madras – 1 1/2 tsp pumpkin spice blend – 1 can coconut milk, can use lite if preferred – 2 cups pureed pumpkin

Cut the chicken breasts into 1 inch cubes. Season liberally with salt and pepper.

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.

Reduce heat to medium-low. Add more ghee if necessary. Add onion, jalapeño, garlic, and ginger and cook for 3-4 minutes, until fragrant.

Add the turmeric, curry powder, and pumpkin spice. Cook for 1-2 minutes, until spices are fragrant.

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.