Easy Pumpkin Chicken Curry Recipe

Name: Easy Pumpkin Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium chicken breasts (boneless, skinless works best) cut into bite sized pieces; 1 green or red bell pepper - roughly chopped; 1/2 sweet onion - roughly chopped (or diced if you like consistent onion bites); 1 cup of canned pumpkin pie filling; 1 tablespoon maple syrup; 1/2 cup sour cream; 1 tablespoon curry powder; 1/3 teaspoon cayenne red pepper; 1/2 teaspoon tarragon; 4 ounce can of mushrooms (can use fresh as well, but canned makes this just that much easier).; 1 tablespoon garlic; 2 tablespoons of olive oil (or peanut oil if you prefer)

Servings: persons

2 medium chicken breasts (boneless, skinless works best) cut into bite sized pieces
1 green or red bell pepper - roughly chopped
1/2 sweet onion - roughly chopped (or diced if you like consistent onion bites)
1 cup of canned pumpkin pie filling
1 tablespoon maple syrup
1/2 cup sour cream
1 tablespoon curry powder
1/3 teaspoon cayenne red pepper
1/2 teaspoon tarragon
4 ounce can of mushrooms (can use fresh as well, but canned makes this just that much easier).
1 tablespoon garlic
2 tablespoons of olive oil (or peanut oil if you prefer)

1
In a frying pan or wok heat the oil and garlic. Once the oil is heated and the garlic begins to saute add in the chicken and cook thoroughly. While the chicken is cooking in a small bowl combine the pumpkin filling, syrup, curry powder, red pepper and tarragon. When the chicken is cooked, add the can of mushrooms and onion. Add the sauce mixture once the onions have softened. Continue to cook on medium heat for 10 minutes and then simmer on low for 15 minutes stirring occasionally. Stir in the sour cream and continue to simmer for an additional 5 minutes.
2
Serve over jasmine rice or cous cous. Set out pepper and additional sour cream for topping.
3
Alternatives:
4
You could also use spring onion as a topping. Additionally you could use water chestnuts in the mix for a bit of added crunch.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium chicken breasts (boneless, skinless works best) cut into bite sized pieces, 1 green or red bell pepper - roughly chopped, 1/2 sweet onion - roughly chopped (or diced if you like consistent onion bites), 1 cup of canned pumpkin pie filling, and more.

Yes, Easy Pumpkin Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Pumpkin Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions