We have already repeated this chicken and pumpkin curry at home several times. It is easy and is so rich that we have fallen in love. Also when I prepare it I make a lot and freeze what we do not eat that day, so I save time, work and energy. It freezes very well and does not lose texture or flavor.

Of course you can do it by buying the curry mixture already made but so it is with the flavor of the homemade adapting amounts of spices (especially spicy) to the taste of each one.


For the marinade

  • 1.5 kg boneless, skinless chicken, cut into pieces
  • 1 plain Greek yogurt
  • 2 teaspoons garam masala (or a mixture of cinnamon, cloves, nutmeg, black or white pepper, green cardamom seeds, and black cardamom pods)
  • 1/2 teaspoon ground paprika
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon black pepper or cayenne – optional
  • 1 teaspoon salt

For the curry

  • 2 Tablespoons extra virgin olive oil
  • 4 tablespoons salted butter
  • 1 large onion, chopped
  • 600 g pumpkin, diced without skin
  • 6 garlic cloves, chopped
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground paprika
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon squeal powder (optional)
  • 1 tablespoon tomato paste
  • 400 ml coconut milk, liquid cooking cream or regular evaporated milk or oatmeal milk
  • 1/2 cup fresh cilantro, chopped


In a bowl, mix the yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper and 1 teaspoon salt. Mix well and add the chicken. Let stand for 5 to 10 minutes.

Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on both sides until golden brown, about 2 minutes. Then add 2 tablespoons of butter and stir well for. Remove the chicken from the pan and transfer it to a plate.

In the same pan, add the onion and pumpkin cut into cubes, stirring well. Let it cook for 5 minutes, until it softens. Add 2 tablespoons of butter, garlic, ginger, 1 tablespoon of garam masala, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of turmeric and a little salt and pepper. Cook until fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes.

Lower the heat and add the water and coconut milk. Stir well and let the sauce simmer, until it thickens a little. Now add the chicken and cook stirring occasionally, for about 10 minutes. Remove from heat and add the cilantro. Recy salt and pepper and serve with long rice

Tips and Tricks

  • You can add your favorite vegetables but with the pumpkin is 10
  • You can also make it only from vegetables by replacing chicken with zucchini, potatoes, eggplants or lentils
  • Difficulty: easy
  • Preparation time: 30 minutes
  • Servings: 8

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