Pumpkin Curry Chicken

pumpkin curry chicken

On a cold day, there’s nothing I love more than a bowl of curry. What’s even better are the leftovers; you’ll wake up to an even spicier version the next day, and the next, and the next.




  1. In a blender, combine the pumpkin, coconut milk, ghee, lime juice, onion, Thai basil, curry powder, coriander, cinnamon, ginger, salt, and red pepper flakes. Pour the mixture into a small saucepan set over medium heat.
  2. In a medium skillet, heat the olive oil over medium heat. Season the chicken tenders with salt and pepper. When the oil is hot, cook the chicken tenders until cooked through, about 3 minutes per side.
  3. Cut the chicken into 1-inch pieces and add them to the pumpkin curry. Reduce the heat to low and cook for 5 to 10 minutes. Serve hot, alone or over cauliflower rice, zoodles, or steamed veggies.


Keywords: Pumpkin Curry Chicken