Pumpkin Chicken Curry

Pumpkin Chicken Curry
  • Prep Time
  • Cooking Time
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  • Makes


  • 2 tablespoons canola oil, divided
  • 1 pound boneless, skinless chicken breast halves, cut into cubes
  • 3/4 cup chopped yellow onion
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoons yellow curry powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup coconut milk


HEAT 1 tablespoon canola oil in a medium sauté pan over medium heat. Brown chicken pieces in the pan, being sure to brown the meat on all sides. Place the chicken on a plate and set aside.

HEAT remaining tablespoon canola oil in the same pan over medium heat. Sauté onion, ginger, and garlic until the onion is translucent, approximately 2-3 minutes. Stir in the curry powder, spices, and salt.

COOK mixture an additional minute.

STIR in the pumpkin and coconut milk, then add the browned chicken. Bring it to a simmer.

REDUCE the heat and cook an additional 8-10 minutes until the chicken is cooked through and sauce is fragrant and homogenous. Serve with rice or another grain.