Description
This curry combines tender chicken, sweet pumpkin, and warm spices, simmered in a creamy tomato coconut sauce. Every spoonful balances savory and sweet, with a gentle heat and a rich, silky texture.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger minced
- 2 tablespoons butter chicken curry paste
- 400 grams pumpkin peeled and diced
- 200 grams chicken breast cut into bite-sized pieces
- 200 milliliters coconut milk
- 100 milliliters tomato puree
- 100 milliliters water or chicken stock
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat vegetable oil and butter in a large pan over medium heat.
- Add chopped onion, minced garlic, and minced ginger then sauté until golden and fragrant.
- Stir in butter chicken curry paste, ground cumin, and chili powder and cook for 2 minutes.
- Add chicken pieces and cook until lightly browned on all sides.
- Mix in diced pumpkin and pour in tomato puree and water or stock, then bring to a simmer.
- Cover and cook for about 10–12 minutes until the pumpkin is tender and the chicken is cooked through.
- Stir in coconut milk and garam masala, then simmer for 3–5 more minutes until the sauce is creamy.
- Adjust salt to taste and remove from heat.
- Serve topped with fresh coriander leaves over rice or with naan bread.
Notes
- Use fresh pumpkin for better texture; canned pumpkin puree can make the curry too smooth.
- Substitute Greek yogurt for coconut milk for a tangier flavor.
- Adjust the amount of chili powder to suit your spice preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.