Are you looking for a hearty and flavorful curry that perfectly captures the essence of autumn? Look no further than this Butter Chicken Pumpkin Curry. With a twist on the classic butter chicken recipe, this version incorporates pumpkin puree for a lighter, healthier, yet equally hearty curry. And the best part? It’s gluten-free, Whole30 approved, and has dairy-free options!
Inspired by the Indian Pumpkin Butter Chickpea Curry from Half Baked Harvest, this pumpkin curry is the epitome of cozy seasonal comfort. While it may not be the most authentic recipe out there, it doesn’t compromise on taste. Consider it just as warming, hearty, and downright delicious as any takeaway curry you can find.
Pumpkin Curry Steps
To get started on this delightful curry, follow these simple steps:
- Marinate the chicken.
- Brown the chicken.
- Make the sauce.
- Add the chicken back to the pan and simmer.
Let’s dive a bit deeper into each step.
Marinate the Chicken
Like most good curries, this one begins with a simple chicken marinade. Combine plain yogurt, garlic, ginger, and a few spices for a flavorful and tenderizing mixture. For a dairy-free option, you can use unsweetened coconut yogurt or full-fat coconut milk/cream. If dairy isn’t a concern, plain yogurt works perfectly too. Once mixed, let the chicken marinate for at least 30 minutes. For even more tender chicken, plan ahead and marinate it overnight.
Make the Curry
With the chicken ready to go, start by searing the chicken pieces in a large skillet or pan. Here are some searing tips for the best results:
- Add the chicken when the oil is hot to achieve a nice crust on the chicken.
- Fry the chicken in small batches to prevent overcrowding and ensure proper browning.
- Preserve the charred bits that form while searing, as they add incredible flavor. If they end up burning, discard them before making the sauce.
Once all the chicken is seared to perfection, set it aside on a plate as you prepare the sauce. Begin by frying onions in your chosen fat (coconut oil, vegan butter, dairy, or ghee). After about 5 minutes, add garlic, ginger, tomato paste, and curry spices. Keep stirring to prevent burning and fry for a couple more minutes. Next, stir in coconut milk and pumpkin puree, allowing the sauce to thicken. Simmer it for around 10 minutes to let the flavors meld together. Taste and adjust the seasonings as needed, adding more salt or other spices to suit your preferences. Finally, return the chicken to the pan, stir, and continue cooking for another 10 minutes or until the chicken is fully cooked.
Serve this mouthwatering pumpkin curry over a bed of rice, accompanied by gluten-free flatbread or roti to dip into the savory sauce. For a low-carb alternative, try pairing it with cauliflower rice.
More Curry Recipes You Might Enjoy
If you’re a fan of curry, here are some other recipes you might want to try:
- Dairy-Free Butter Chicken
- Tomato Coconut Curry Chicken
- Chicken Korma with Coconut Milk
- Tomato & Turmeric Shrimp Curry
- Yellow Cauliflower Chickpea Curry
- Stir Fried Broccoli Potato Curry
Don’t Waste Your Leftover Pumpkin Puree
Wondering what to do with the remaining pumpkin puree? We have a couple of delicious suggestions for you. Try making Almond Flour Pumpkin Cookies or whip up a loaf of Paleo Pumpkin Bread. These treats will surely delight your taste buds and put that leftover pumpkin puree to good use!
For more mouthwatering recipes, cooking tips, and inspiration, visit BDK Restaurant. Get ready to embark on a culinary adventure that will dazzle your senses and leave you craving for more. Happy cooking!