Pumpkin Curry Chicken

It’s that time of year again; the leaves are falling from trees and the crisp air is coming in. It’s pumpkin season! And your Fall menu is getting the tastiest face-lift with this incredible Pumpkin Curry Chicken.

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Prep Time: 45

Cook Time: 50

1 2

Total Time: 1

Servings: servings

Calories: 4118kcal

Author: Meiko Temple

Ingredients

Green Seasoning

Green Seasoning
¾ cups cilantro roughly chopped
¼ cup parsley leaves
8 garlic cloves
6 sprigs of thyme stems removed
4 scallions roughly chopped
2-3 shallots roughly chopped
¼ red bell pepper or 2 pimiento peppers
¼ inch ginger roughly chopped
½ Scotch Bonnet Pepper optional
2 tablespoons olive oil
2 tablespoons fresh lime juice
¼ cup water

Marinade

3-4 lbs boneless skinless chicken thighs cut into 1 inch pieces
3 tablespoons green seasoning
1 tablespoon chicken bouillon
1 teaspoon kosher salt
½ teaspoon black pepper

Pumpkin Curry

6 tablespoons vegetable oil divided
1 medium yellow onion chopped
3 scallions chopped
6 cloves of garlic minced
1 tablespoon minced ginger
2 tablespoons curry powder
1 teaspoon garam masala
1 teaspoon cinnamon
1 teaspoon allspice
2 cups low sodium chicken stock or water
1 13.5-ounce can coconut milk (do not use light coconut milk)
1 15-ounce can pumpkin purée
1 bay leaf
1 red bell pepper sliced
2 tablespoons light brown sugar
3 tablespoons fresh lime juice
2 teaspoons kosher salt more as needed
1 teaspoon black pepper
½ cup chopped cilantro more for serving
Steamed white rice to serve

Instructions

To Make Green Seasoning

Add all ingredients to a food processor and process until smooth.

To Prep Marinated Chicken

In a large ziplock bag, toss the chicken, green seasoning, chicken bouillon, salt, and pepper. Toss until everything is coated, then seal bag and transfer to the refrigerator to marinate for 2 - 24 hours.

To Make Pumpkin Curry Chicken

Over medium heat, add 4 tablespoons oil in a large heavy bottom, enamel pot over medium heat. Add in onion and stir for 3 minutes until onions start to turn golden.
Add in scallions, garlic, and ginger and stir for 1 minute more.
Add 2 more tablespoons of oil before stirring in curry powder, garam masala, cinnamon, and allspice; cook for 1-3 minutes until curry seasoning turns brown.
Whisk in chicken stock, coconut milk, pumpkin puree, followed by the bell pepper, bay leaf , lime juice, and brown sugar. Increase heat to high and allow to cook for 3 minutes.
Add the marinated chicken, cover, and cook, stirring occasionally, for 15 minutes.
Reduce the heat to maintain a simmer and cook, uncovered, until the sauce thickens, 10 minutes.
When done serve over warm rice and garnish with chopped cilantro.