Pumpkin Chicken Curry With Coconut Milk
This pumpkin chicken curry recipe takes just 25 minutes to make. It's super easy, made in an Instant Pot, and incredibly delicious.
chopped into bite-sized pieces
peeled, seeded and diced into 1"/2.5cm chunks
pressed or minced
mild curry powder
gluten-free flour or cornstarch
can (15oz / 400ml)
Juice of 1 lime
sea salt and fresh ground black pepper
thinly sliced, to garnish
Handful fresh coriander/cilantro leaves
cooked brown/wild rice, warm naan bread
* to SAUTE mode. Add the oil, onion, garlic, ginger and chili, and saute for 2-3 minutes, or until the onions turn translucent.
Stir in the chicken, pumpkin, stock, tomato paste and curry.
Press CANCEL then secure the lid and SEAL the vent. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 10 minutes.
Once the time has passed, manually release the pressure by switching from seal to VENT.
Once the pressure is released, carefully remove the lid. Then turn the SAUTE mode on.
*, whisk coconut milk and gluten-free flour until well combined. Add it into the pot together with lime juice and season with salt and pepper, to your taste.
Simmer for 3-4 minutes to slightly thicken the sauce, stirring frequently. Turn OFF the saute mode.
Garnish with chili and fresh cilantro.
Please read the tips and tricks in the article above before making this easy pumpkin curry recipe. Below is just a summary:
You can also make this pumpkin chicken curry recipe in a
* (see how at tip #1)
You can make this easy chicken curry recipe on a stovetop (see how at tip #2)
Serve this creamy chicken curry with cooked brown or wild rice, warm naan bread or cauliflower rice.
This easy chicken curry recipe is perfect for meal planning. You can make a large batch and refrigerate it in
ovenproof glass containers
* for up to 5 days, or you can freeze them for up to 3 months.
You can use the following types of pumpkin: Kabocha, Kent, Jap pumpkin, Butternut squash. And you can replace the chicken tenders with breast or thighs.