Chicken pumpkin curry
This chicken pumpkin curry is a creamy, nutritious comfort food that blends tender chicken, velvety pumpkin, and aromatic spices in a delicious slow cooker recipe. Ideal for meal prepping, it's gluten-free and packed with fiber, making it a healthy choice for busy weeknights.
Ingredients
- 15 ounce unsweetened full-fat coconut milk
- 2 cups pumpkin puree (not pumpkin pie filling)
- 1 cup chicken stock
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1/2 tablespoon garam masala
- 1 teaspoon Kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 large onion, diced
- 3 cloves garlic, minced
- 1/2 tablespoon finely minced ginger
- 3 carrots, cut into 1-inch pieces
- 3 cups sweet potatoes, cut into 1-inch cubes
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- Juice of 1 lime
Instructions
- In a 6-quart slow cooker, whisk together coconut milk, pumpkin puree, chicken stock, curry powder, turmeric powder, garam masala, salt, and pepper until the spices are well combined.
- Add diced onion, minced garlic, ginger, carrots, sweet potatoes, chicken cubes, and lime juice. Stir everything together to ensure the ingredients are evenly coated in the sauce.
- Set the slow cooker to cook on low for 6 hours or high for 4 hours.
- Check the chicken and vegetables for tenderness before serving. The chicken should be cooked through, and the veggies soft enough to easily pierce with a fork.
- Serve hot over steamed rice, cauliflower rice, or quinoa. Garnish with fresh cilantro or a spoonful of yogurt for added creaminess, if desired.