Pumpkin Chicken Curry

It seems to me as if fall comes earlier and earlier each year. One reason for this could be because I no longer judge the arrival of fall by how soon the leaves begin to change or by how crisp the morning air starts to feel. Instead my newest indicator of fall is when the first pumpkin flavored product hits the stores. This year I saw pumpkin spiced coffees as early as August! We do love our pumpkin. While I don’t eat pumpkin every single day during the autumn months I have to admit it makes a wonderful addition to some common recipes. This is one of those recipes. Plus it’s made in a crock pot which makes making dinner even easier.

Pumpkin Chicken Curry

Prep time: 10 minutes
Cook time: 4-6 hours
Yield: Approximately 6 cups


2 TBSP coconut oil
1 small onion, chopped
1 clove garlic
1 (6 oz.) can tomato paste
1 (15 oz.) can pumpkin puree
1 (15 oz.) can coconut milk
1 cup low sodium chicken broth
2 tsp coriander
1 tsp cumin
½ tsp cayenne powder
½ tsp turmeric
2 raw chicken breasts (about 7 oz. each)
Garnish with fresh cilantro, chopped
Serve with brown rice


1) Heat oil in a nonstick skillet over medium heat. Saute onions and garlic until onions turn a golden brown (about 3 minutes).
2) In a crock pot or slow cooker, combine the tomato paste, pumpkin, coconut milk, broth, and spices. Whisk together to combine.
3) Sink the chicken to the bottom of the sauce and cover with lid.
4) Cook on low for 4-6 hours.
5) Serve over brown rice and garnish with fresh cilantro.

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