Pumpkin Peanut Chicken Curry

5 from 1 vote

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.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 263.63kcal

Author: Taylor Ellingson

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.

Nutrition