Pumpkin Chicken Curry (Instant Pot)

You only have to make this pumpkin chicken curry once to fall in love with it. It is so tasty with just the right blend of spices to leave you licking your fingers! And the addition of pumpkin puree makes it so perfect for the cooler weather.

This recipe is so easy to make, and I love to use an instant pot because there is so much less cleanup. But I know not everyone has an instant pot, so I include instructions on how to make it on the stove or slow cooker.

Ingredients Used

• Chicken breast:  Chicken breast is perfect for this recipe as it thirstily soaks up all the amazing flavors. 
• Pumpkin puree: This pumpkin puree is a quick and easy way to get the much-needed pumpkin flavor in the curry. I use Farmer's Market Organic Pumpkin Puree which I get online from Amazon, but your local grocery store might carry it.
• Chicken broth: This forms the liquid base of this dish.
• Coconut milk: Adds a rich, creamy texture to this dish that curries are well known for.
• Tomato paste: This helps to thicken the chicken curry and eliminates the need for a thickener. The subtle tomato flavor also complements the sweeter taste of the pumpkin.
• Spices: Cumin, curry powder, smoked paprika, cayenne pepper, salt.
• Aromatics: Onions and garlic.
• Olive oil.

How To Make This Recipe

1.  First, chop your onions and mince the garlic. Cut the chicken breast into medium-sized cubes. Turn on your instant pot to sauté mode and warm up the olive oil. 
2. Add in the onions and garlic and stir them until they are golden brown. Next, add in the chicken breast, tomato paste, and spices and mix them well. Add the chicken stock and pumpkin puree and stir it again.
3. Set your instant pot to manual mode and adjust it to high pressure for 5 minutes. Once it's done, let the pressure naturally release all the way. Remove the lid and add coconut milk at the end and allow the pumpkin chicken curry to thicken as it simmers.
4. Taste for salt and adjust according to your preference. Top it off with some parsley or any herb of your choice and serve!

Make it on the stove

If you don't have an instant pot, you can make this pumpkin chicken curry with a deep pan or skillet on a stovetop.

1. Follow the same steps listed above, but instead of pressure cooking it, bring everything to a boil, then cover it and let it simmer for 10 minutes or until the chicken is cooked through. 
2. Then take off the lid, add the coconut milk, and allow the pumpkin chicken curry to thicken for about 2 minutes. 

Make it in the slow cooker

You can make this pumpkin chicken curry using a crockpot/slow cooker. The steps are very similar to making in on the stove.

1. Sauté the garlic and onions in a small pan, then stir everything else in your slow cooker, except the coconut milk.
2. Cook it on low for 4 to 6 hours and add in the coconut milk near the end. Serve it once it thickens to your preferred consistency.

Storing and Reheating

This recipe keeps very well in the fridge for up to 5 days.

You can freeze this dish; however, the texture of the vegetables tend to deteriorate over time. It is best to mix the sauce on its own and save it for later in a freezer-safe container. 

If you want to make a big batch of the sauce, stir the tomato paste, spices, chicken stock, and pumpkin puree together in a pan and allow it to cool before freezing it. 

In this case, I recommend leaving out the coconut milk because unthawed milk has a different consistency than regular refrigerated milk. Just add the milk after the sauce has been thawed and when it's almost ready.

What can I eat this recipe with?

This instant pot pumpkin coconut curry is amazing over rice, or for a low carb option, cauliflower rice. It also goes great with low carb pasta dishes like spaghetti squash, palmini noodles, or shirataki noodles.

Tips and variations

Make sure you let the instant pot naturally release all the way. If you quick-release it early, the juices will escape through the vent, making your chicken tough. If you're in a hurry, let it naturally release for 10 minutes before you quick-release.

You can increase the heat in this dish by adding more cayenne pepper. You can also omit it altogether. For a nice zesty flavor, squeeze some fresh lime juice on top right as you're serving the curry.

Broth already contains salt so add salt sparingly so you don't make the chicken curry too salty.

Check out these other delicious stews and curries!

Mafe (African Peanut Stew)

Keto Shrimp Coconut Curry

Lamb Curry with Coconut Milk

Recipe

Print Recipe

5 from 10 votes

Pumpkin Chicken Curry( Instant Pot)

This instant pot pumpkin chicken curry is an easy, mouthwatering dinner that will leave your whole family begging for more! You can also make it in the stove or slow cooker.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: American

Keyword: instant pot pumpkin chicken curry, pumpkin chicken curry

Servings: 6

Calories: 267kcal

Author: Tayo Oredola

Equipment Needed

• Instant Pot

Ingredients

• 3 tbsp olive oil
• 3 garlic cloves
• 1/2 onion
• 2 lbs chicken breast
• 1/4 can pumpkin puree usually 1 can is 15oz
• 1 cup chicken stock/broth
• 1/2 cup coconut milk
• 1 tbsp tomato paste
• 1/2 tsp cumin
• 1 tbsp curry powder
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt or to taste

Instructions

Make it in the instant pot

• First, chop your onions and mince the garlic.
• Cut the chicken breast into medium-sized cubes.
• Turn on your instant pot to sauté mode and warm up the olive oil.
• Add in the onions and garlic and stir them until they are golden brown.
• Next, add in the chicken breast, tomato paste, and spices and mix them well.
• Add the chicken stock and pumpkin puree and stir it again.
• Set your instant pot to manual mode and adjust it to high pressure for 5 minutes.
• Once it's done, let the pressure naturally release all the way.
• Remove the lid and add coconut milk at the end and allow the pumpkin chicken curry to thicken as it simmers.
• Taste for salt and adjust according to your preference.
• Top it off with some parsley or any herb of your choice and serve!

Make it on the stove

• Follow the same steps listed above, but instead of pressure cooking it, bring everything to a boil, then cover it and let it simmer for 10 minutes or until the chicken is cooked through.
• Then take off the lid, add the coconut milk, and allow the pumpkin chicken curry to thicken for about 2 minutes.

Make it in the slow cooker

• Sauté the garlic and onions in a small pan, then stir everything else in your slow cooker, except the coconut milk.
• Cook it on low for 4 to 6 hours and add in the coconut milk near the end. Serve it once it thickens to your preferred consistency.

Notes

This recipe serves 6 and contains 4 net carbs per serving

• Make sure you let the instant pot naturally release all the way. If you quick-release it early, the juices will escape through the vent, making your chicken tough. If you're in a hurry, let it naturally release for 10 minutes before you quick-release.
• You can increase the heat in this dish by adding more cayenne pepper. You can also omit it altogether.
• For a nice zesty flavor, squeeze some fresh lime juice on top right as you're serving the curry.
• Broth already contains salt so add salt sparingly so you don't make the chicken curry too salty.

Nutrition Facts

Pumpkin Chicken Curry( Instant Pot)

Amount Per Serving

Calories 267 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 98mg33%

Sodium 448mg19%

Potassium 634mg18%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 34g68%

Vitamin A 87IU2%

Vitamin C 3mg4%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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