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Pumpkin Curry Chicken Bowls

Pumpkin Curry Chicken Bowls
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5 from 1 review

These pumpkin curry chicken bowls are creamy, flavorful, and come together in just 30 minutes. The curry sauce blends pumpkin and coconut milk for a rich, comforting flavor that pairs perfectly with rice. Great for weeknight dinners or meal prep.

Ingredients

Scale

Chicken:

1 lb boneless skinless chicken thighs or tenders, cut into 1" pieces

1 garlic clove, minced

1/2 tsp salt

Freshly ground black pepper

Pumpkin Curry:

2 Tbsp coconut oil or avocado oil

1 medium yellow onion, diced

2 large carrots, peeled and sliced

2 garlic cloves, minced

1/2 tsp ground ginger (or 1/2 Tbsp fresh minced ginger)

1/2 tsp salt, to taste

1/4 tsp black pepper

1 1/2 Tbsp yellow curry powder

1 (15 oz) can lite coconut milk

3/4 cup pumpkin puree

1-2 Tbsp flour of choice (or arrowroot powder)

To serve:

4 cups cooked rice (I used basmati)

Parsley, cilantro, or other garnish

Instructions

  1. Cook rice according to package instructions to create 4 cups cooked (or as much as you want).
  2. Toss the chicken in the garlic, salt, and black pepper, rubbing the seasoning into the chicken. Set aside.
  3. Heat oil in a large pan over med-high heat. Add the onion and cook for a few minutes. Stir in the carrots, garlic, ginger, salt, and pepper and cook for a couple more minutes.
  4. Stir in the seasoned chicken and curry powder and cook for a few minutes.
  5. Stir in the coconut milk and pumpkin puree.
  6. Reduce heat to medium, cover the pan, and simmer for 12 minutes, stirring occasionally. The chicken should be cooked through and the carrots should be fork tender.
  7. After simmering, the sauce may still be pretty thin, so add flour of choice to thicken it if desired. Start with 1 Tbsp and add from there to achieve desired texture. Taste test and add salt and pepper if desired.
  8. Serve over cooked rice and garnish as desired.

Equipment

Find it online: https://homecookedliving.com/pumpkin-curry-chicken-bowls/

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