Butter Chicken Pumpkin Curry
Butter Chicken Pumpkin Curry is a heartwarming dish that combines tender chicken with a creamy pumpkin sauce, spiced to perfection. This delightful fusion of Indian flavors and autumnal sweetness creates a comforting meal that’s perfect for chilly nights or special gatherings. Experience the rich aromas and vibrant colors that will impress your guests and leave you feeling cozy inside.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Ingredients
Scale
- 1 lb boneless chicken thighs, chopped
- 1 cup canned pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder
- 1 cup low-sodium vegetable broth
- 2 tbsp honey or maple syrup
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare your ingredients by chopping the chicken and mincing the garlic and ginger.
- In a large skillet over medium heat, sauté minced garlic and ginger in oil until fragrant, about 2 minutes.
- Add the chicken thighs and cook until browned on all sides, approximately 5 minutes.
- Stir in pumpkin puree, coconut milk, curry powder, vegetable broth, and honey or maple syrup until well combined.
- Bring to a gentle simmer; reduce heat and cook uncovered for 15-20 minutes until thickened and chicken is fully cooked.
- Serve over rice or noodles, garnished with fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 27g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 100mg
Keywords: For a vegetarian option, substitute chicken with chickpeas or tofu. Adjust the sweetness with more or less honey/maple syrup according to your taste. Leftovers can be stored in an airtight container in the fridge for up to three days.