Slow Cooker Pumpkin Chicken Curry Recipe
Introduction
This Slow Cooker Pumpkin Chicken Curry is a cozy, flavorful dish perfect for chilly days. Combining tender chicken with pumpkin purée and warm spices, it’s an easy one-pot meal that fills your kitchen with inviting aromas. Serve it over rice for a comforting, satisfying dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
- 1 tsp salt
- 1 cup canned pumpkin purée
- 1/2 tsp ground cinnamon
- 1 small yellow onion, finely chopped
- 1/4 tsp cayenne pepper (optional for heat)
- 2 cloves garlic, minced
- 1 (14 oz) can full-fat coconut milk
- 1 tbsp grated fresh ginger
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Step 1: Heat the olive oil in a skillet over medium heat. Sauté the chopped onion for 3 to 4 minutes until soft. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Step 2: Transfer the onion mixture to the slow cooker. Add the chicken chunks, pumpkin purée, curry powder, ground cumin, cinnamon, salt, and cayenne pepper if using.
- Step 3: Pour in the coconut milk and stir gently to coat all ingredients evenly.
- Step 4: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and the flavors are well blended.
- Step 5: Stir the curry once more before serving. Taste and adjust salt as needed. Garnish with fresh cilantro and serve over cooked rice.
Tips & Variations
- For extra heat, increase the cayenne pepper or add a sliced chili when sautéing the onions.
- Substitute chicken thighs with boneless chicken breasts, but reduce cooking time slightly to avoid drying out the meat.
- You can stir in chopped spinach or kale during the last 30 minutes of cooking for added greens.
- Use low-fat coconut milk for a lighter version, though the curry will be less creamy.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pumpkin for this recipe?
Yes, you can use homemade pumpkin purée or canned butternut squash purée as a substitute. Just make sure it’s smooth and unsweetened for the best flavor.
Is this recipe suitable for meal prep?
Absolutely! This slow cooker curry makes excellent leftovers and can be portioned into containers for easy meal prep throughout the week.
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Slow Cooker Pumpkin Chicken Curry Recipe
- Total Time: 6 hours 45 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Slow Cooker Pumpkin Chicken Curry is a comforting and flavorful fall-inspired dish. Tender chicken thighs are simmered slowly with creamy pumpkin purée, aromatic spices, and rich coconut milk to create a mildly spiced, velvety curry perfect for cozy dinners. The added warmth of cinnamon and the option of cayenne for heat balance the natural sweetness of pumpkin, making it a unique and delicious twist on traditional chicken curry. Serve over steamed rice and garnish with fresh cilantro for a satisfying family meal.
Ingredients
Protein and Vegetables
- 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 cup canned pumpkin purée
Spices and Seasonings
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional for heat)
- 1 tbsp curry powder
- 1 tsp ground cumin
Liquids and Oils
- 1 (14 oz) can full-fat coconut milk
- 1 tbsp olive oil
To Serve
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until the onion softens and becomes translucent. Then add the minced garlic and grated fresh ginger and cook for an additional 1 minute, just until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onion, garlic, and ginger mixture into the slow cooker. Add the chicken thighs chunks, pumpkin purée, curry powder, ground cumin, ground cinnamon, salt, and cayenne pepper if using.
- Add Coconut Milk and Mix: Pour the full-fat coconut milk into the slow cooker with the other ingredients. Stir everything gently to ensure the chicken pieces are well coated with the spices and liquids.
- Slow Cook Until Tender: Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. The chicken should become very tender and the flavors will meld beautifully.
- Adjust and Serve: Once cooking is complete, give the curry a final stir, taste, and adjust salt if needed. Serve the pumpkin chicken curry hot over steamed rice and garnish with fresh cilantro leaves for added brightness and color.
Notes
- Use boneless, skinless chicken thighs as they stay tender and juicy during slow cooking better than chicken breasts.
- The cayenne pepper is optional; omit or adjust the quantity to suit your preferred spice level.
- If canned pumpkin purée is not available, you may substitute with butternut squash purée.
- For a richer flavor, consider toasting the spices briefly in the skillet before adding the wet ingredients.
- Leftovers store well in the refrigerator for 3-4 days and freeze nicely for up to 3 months.
- Serve with naan bread or steamed vegetables as alternatives to rice for variation.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired fusion
Keywords: pumpkin chicken curry, slow cooker curry, fall recipes, chicken thighs curry, creamy pumpkin curry, slow cooker dinner, easy chicken curry
