Pumpkin Peanut Chicken Curry
A fun combination of flavors including pumpkin puree, peanut butter, and curry, result in a delicious and healthy dinner! This chicken curry with peanut butter is super filling and will be a surprising family favorite.
Okay so I know the ingredients in the name of this Pumpkin Peanut Chicken Curry might sound a little strange. Just trust me on this one. The ingredients and flavors work SO well together and I promise you that you will love it. If you're a fan of curry - you won't be disappointed! Looking for a classic vegetarian curry recipe? Check out my Spinach Chickpea Curry!
To be honest, this recipe started completely different from what it ended up being. I was actually following a recipe, which I rarely do as I'm often creating my own. In the end, I was pretty disappointed with the flavor. Or I should say, the lack of flavor.
I knew exactly what it needed and lo and behold - this dish ended up being a winner! Soren ate three huge helpings and Marc and I had seconds!
Ingredients in Pumpkin Peanut Chicken Curry
Canned Pumpkin
Peanut Butter
Coconut Milk
Onion
Chickpeas
Kale
Curry Powder
Sriracha
Chicken
Ginger
Garlic
Broth
The ingredient list might seem long, but none of them are hard to find or complicated. In fact, this is pretty much a dump and go recipe!
This recipe for Pumpkin Peanut Chicken Curry can be made three ways - in a slow cooker, in the Instant Pot, or on the stovetop.
For the slow cooker and Instant Pot versions, you pretty much dump all of the ingredients, aside from the kale, and cook. Adding the kale for the last few minutes keeps it from getting too wilted. For the stove-top version, I like to saute the onions a little, along with the chicken, ginger, and garlic, before adding the rest of the ingredients. However you make it, it turns out delicious!
How to Serve Pumpkin Peanut Chicken Curry
I served this chicken curry on top of quinoa, with a side of garlic naan. We probably didn't need both of those carb-y sides, but can you really have too many carbs? The quinoa was great for complementing the creamy curry and the naan was essential for getting all of the tasty curry sauce from the plate. So yes, I'd say we did need them both!
You could also serve this curry on top of cauliflower rice, white or brown rice, or even alone with a side of roasted vegetables.
Like this recipe? Check these out, too:
Butternut Squash Lentil Coconut Curry Soup
Chickpea Pumpkin Coconut Curry from Emilie Eats
Pumpkin Peanut Chicken Curry
Equipment
- Slow Cooker
- Instant Pot
- Soup Pot
Ingredients
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 lb boneless skinless chicken breasts, diced into bite-sized pieces *can add the chicken breasts whole for the Instant Pot and Slow Cooker versions
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 15 ounce can pumpkin puree
- 1 15 ounce can coconut milk
- ½ cup peanut butter
- 1 ½ cups chicken broth
- 2 tablespoon curry powder
- 1 15 ounce can chickpeas, drained and rinsed
- 1 large bunch kale, leaves removed from the stems, stems discarded, and leaves chopped
- chopped cilantro, for topping
- chopped peanuts, for topping
Instructions
Stove-Top Directions:
- Add the olive oil to a large soup pot over medium-high heat.
- Add the onion and the diced chicken, and cook until the onion is slightly softened and the chicken is lightly browned, about 5 minutes. The chicken does not need to be cooked through.
- Add the ginger and garlic and cook for one more minute, stirring well to combine. Season with salt.
- Add the remaining ingredients, except for the chickpeas and kale.
- Bring to a boil, reduce the heat to medium-low and simmer for 25-30 minutes, until the chicken is cooked through.
- Add the chickpeas and kale and cook another 5 minutes.
- Serve alongside rice, quinoa, or naan, topped with cilantro and chopped peanuts. Enjoy!
Slow Cooker Instructions:
- For the slow cooker, you do not need the olive oil.
- Add the rest of the ingredients, except for the kale and chickpeas, to the slow cooker, and stir well to combine.
- Cook on high for 4 hours or low for 6-8 hours.
- For the last 15 minutes, add the chickpeas and kale.
- Once cooking is done, if you added the chicken breasts whole, shred the chicken with two forks.
- Serve topped with chopped cilantro and peanuts, alongside rice, quinoa, or naan.
Instant Pot Instructions:
- For the Instant Pot, you do not need the olive oil.
- Add the rest of the ingredients, except for the kale and chickpeas, to the Instant Pot, and stir well to combine.
- Cover with the lid, secure, and close the pressure valve.
- Cook on high for 10 minutes. Let the pressure naturally release for about 5 minutes and then release completely.
- Stir in the kale and chickpeas and cover for about 5 minutes to let them cook.
- Shred the chicken with two forks if you added the chicken breasts whole.
- Serve topped with chopped cilantro and peanuts, alongside rice, quinoa, or naan.
it's delicious and amazing. thanks for thanks sharing