Pumpkin Curry Chicken

pumpkin curry chicken

5 from 1 reviews

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.



  • 7 oz. of 100% pumpkin (pure pumpkin, not pie filling.)
  • 1/2 cup unsweetened coconut milk
  • 2 tbsp ghee
  • 1 tbsp freshly squeezed lime juice
  • 1/2 small white onion
  • 2 tbsp, chopped fresh Thai basil
  • 1 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt, plus additional for seasoning
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 1 lb. free-range chicken tenders
  • cracked black pepper


  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