Real Food Recipe: Pumpkin Chicken Curry

Let me tell ya something about living in Brooklyn, NY.

Its da bomb dot com.

And if you loveeee yo’self some food the way I do, then you REALLY think its da bomb dot com. Last weekend some of my fave dietitians and I went to an amazeee Indian restaurant, Junoon, in mid-town. I usually don’t go for Indian food. I’m not sure why, but it reminds me of cheap drunken college food that I just am not into. However, Junoon totally changed the game for me. One of the gals at dinner is from India, so she ordered on behalf of the table, and she helped me fall madly in love with Indian flavors. Curries, veggies, lentils, ahhh…so so so rich and delicious.

Now. We all know its pumpkin season. And we all know how we feel about pumpkin. Pumpkin pancakes. Pumpkin muffins. Pumpkin curry.

YES. JUNOON HAD PUMPKIN CURRY. Which I very quickly became obsessed with.

And that’s when I went home and made my own version. I’m not Indian, so this isn’t like the most authentic of Indian flavors, but its yummy.


Pumpkin Curry Chicken
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
Autumn's favorite flavor, pumpkin, is a delicious accent for this Indian inspired dish! A real food recipe to warm your soul on a chilly day!
  • 2 cups butternut squash, cut into 1" cubes
  • 1 pound chicken, diced into 1" cubes
  • 1 lime, halved
  • salt & pepper
  • cinnamon
  • coconut oil spray
  • 2 scallions, diced
  • 2 cloves garlic, minced
  • 2" garlic, minced
  • ½ onion, diced
  • 1 can pumpkin
  • 1 cup coconut milk
  • Cilantro
  1. Line a pan with Reynolds Wrap (easy clean up!) and add chopped squash. Spray with coconut oil & toss with salt & cinnamon. Cook for 25 minutes on 450*.
  2. While the squash is cooking...
  3. Marinate 1 " cubes of chicken with lime juice, salt and pepper.
  4. Spray a large frying pan with coconut oil spray. Grill chicken over medium high heat, stirfrying until cooked through. Remove from heat and set aside.
  5. In the same pan, spray with coconut oil, reduce heat to medium and add scallions, garlic, ginger, onions. Cook until onions are translucent.
  6. Add tomato, 1 can pumpkin (15oz), ½ cup water or broth, coconut milk, curry, cayenne pepper and bring to a boil. Reduce heat and cook for 8 minutes.
  7. Remove squash from oven.
  8. Add squash and chicken, add broth if you want your curry thinner, cook for an additional 5 minutes.
  9. Top with cilantro & cinnamon, if desired, serve.


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