As we inch deeper into fall, our weather is steadily getting cooler, and the days are already becoming so much shorter! Halloween is almost here, then suddenly, we’re in the coziest season of the year! Things are always busy, but this time of year is especially crazy (in the best way)! With the sun setting early, time in the kitchen is limited, leaving even less time to create a decent meal after work.
Because of this, anything I can throw in the crockpot or slow cook in the oven is on my radar! This pumpkin curry fits the mold and mood of the season perfectly! The entire curry is mixed and baked all in the same dish. It’s hard to beat that!
These are the Details
Ingredients
chicken yogurt garlic ginger garam masala cumin turmeric cayenne salted butter onion coconut milk tomato paste canned pumpkin sesame seeds cilantro chili flakes paprika
Tools from The Kitchen A baking dish is all you need!
The steps
Step 1: season the chicken For this dish, I use boneless, skinless chicken thighs and breasts. My mom loves chicken breasts, but my brother loves thighs. You can use either or both, but make sure to use similar sizes. Personally, I think a mix works best, but use what you and your family enjoy most. In a baking dish, toss the chicken with yogurt and add plenty of garlic and fresh ginger. Then, add all of the spices: garam masala, cumin, turmeric, and cayenne. Use the cayenne to your taste—I used 2 teaspoons, but we like things spicy over here! Again, use what works best for you. If time allows, you can marinate the chicken for 30 minutes or overnight. If you’re in a time crunch, just start cooking. I’ve now made this both ways, and there’s not a huge difference.
Step 2: add the pumpkin and everything else Now, the pumpkin! I used a can of pumpkin puree, it’s so delicious in a spiced curry like this. Honestly, I’d make this with pumpkin all year round simply because it’s just better. The sweetness from the pumpkin complements the spices. Top the chicken with chopped onion. Pour over a can of coconut milk, add the tomato paste and pumpkin, and mix it all together until you have a very creamy sauce. Oh, and season with a little salt too. Add thin slices of cold salted butter and sprinkle over the sesame seeds.
Step 3: baking Bake anywhere from 30 to 40 minutes, depending on the size of your chicken. The chicken comes out with some butter on top, but underneath is a very creamy, very delicious pumpkin sauce.
Step 4: serve I don’t think you can serve this without rice (in notes) and warm naan. I certainly recommend making both! The chili butter is extra, but if you love spicy food, we think it’s delicious!! Leftovers and Freezing This dish gets better once the sauce sits, so leftovers tend to be even more delicious! This is also a great meal to freeze. I currently have a batch in my freezer that I know will be gone before I get home! My family is planning to thaw and enjoy it this week!
Looking for other fall dinners? Here are my favorites: 30 Minute Butter Chicken Meatballs Super Simple Coconut Chicken Tikka Masala Gingery Coconut Sweet Potato and Rice Stew with Chili Oil 30 Minute Spicy Indian Butter Chicken Crockpot Creamy Coconut Chicken Tikka Masala Lastly, if you make this One Pan Sesame Pumpkin Butter Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
