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Pumpkin Spice Curry from A Duck's Oven
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Pumpkin Spice Curry

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings
Pumpkin spice is the perfect complement to this Indian chicken curry, made even better by the addition of pureed pumpkin to the sauce.

Ingredients
 

  • 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

Instructions
 

  • 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, jalapeno, 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.
  • Serve with rice, naan, or cauliflower rice.
Cuisine: Indian
Course: Dinner
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.