Description
This hearty pumpkin curry is an autumnal twist on a classic butter chicken. Pumpkin puree replaces heavy cream for a lighter, healthier, but just as hearty curry. Diced chicken pieces marinate in a spiced yogurt marinade before browned and then cooked fully in a thick and warming sauce.
Ingredients
Marinade
- 1/2 cup yogurt (dairy-free coconut yogurt or any plain yogurt)
- 1 tablespoon minced or grated ginger
- 1 tablespoon minced or grated garlic
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 pounds boneless, skinless chicken thighs cut into bite-sized chunks (can substitute with chicken breast)
Curry
- 2 tablespoons coconut oil
- 1 white or yellow onion, chopped
- 2 tablespoons butter or ghee (non-dairy butter or more coconut oil if needed)
- 1 1/2 tablespoon minced or grated ginger
- 1 tablespoon minced or grated garlic
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon salt + more to taste
- 1 (14 oz) can unsweetened full-fat coconut milk
- 1 cup (225 g) pumpkin puree
Instructions
1. In a medium-sized bowl, add the marinade ingredients: yogurt, ginger, garlic, garam masala, turmeric, chili powder, and salt.
2. Mix together until fully combined and then stir in the chicken pieces until coated in the yogurt blend.
3. Cover the chicken and let marinate at least 30 minutes or up to 24 hours.
4. Heat the coconut oil in a large skillet over medium heat. When hot, add the chicken pieces and fry until browned on all sides, about 3 minutes. Fry in batches if needed to avoid overcrowding. Remove and set aside.
5. Add the butter or ghee (or coconut oil) to the same skillet. When hot, add the chopped onions and fry until soft, about 5–7 minutes.
6. Add the ginger, garlic, tomato paste, garam masala, curry powder, coriander, cumin, and salt. Sauté for another 2–3 minutes.
7. Add the coconut milk and pumpkin puree. Stir to form a thick, mostly smooth sauce and let simmer for 10 minutes to thicken.
8. Return the browned chicken to the skillet. Stir and simmer for another 8–10 minutes until chicken is fully cooked and the sauce is bubbly.
9. Taste and season with more salt if needed. Serve over rice or cauliflower rice, topped with fresh cilantro and gluten-free naan if desired.
Notes
This curry can be made ahead and stored in the fridge for up to 4 days. It also freezes well. For a spicier version, add a pinch of cayenne pepper. Use dairy-free substitutes to keep it completely dairy-free. Pairs wonderfully with jasmine rice or warm naan.