Spicy chicken and pumpkin curry

This fiery chicken and pumpkin curry is the simple recipe you need for weeknight dinners.

  • 15 mins preparation
  • 40 mins cooking
  • 30 mins marinating
  • Serves 4
  • Print


Spicy chicken and pumpkin curry
  • 2 onions, chopped
  • 4 centimetre fresh ginger, grated
  • 3 clove garlic, crushed
  • 2 birdseye chillies, seeded, chopped
  • 750 gram chicken thigh fillets, cubed
  • 2 teaspoon olive oil
  • 1 red capsicum, seeded, chopped
  • 1 tablespoon garam masala
  • 500 gram pumpkin, peeled, seeded, chopped
  • 400 gram can diced tomatoes
  • 1/2 teaspoon brown sugar
  • lime juice, low-fat greek-style yoghurt, toasted curry leaves, rice, pappadums, to serve


Spicy chicken and pumpkin curry
  • 1
    In a food processor, combine onion, ginger, garlic and chilli. Process to a smooth paste.
  • 2
    In a bowl, combine chicken with half the paste. Mix well and marinate for 30 minutes.
  • 3
    In a large saucepan, heat oil on medium. Cook remaining paste and capsicum for 4-5 minutes, stirring. Add garam masala and cook for 1-2 minutes, stirring, until fragrant.
  • 4
    Stir in pumpkin, tomatoes and sugar. Increase heat to high. Bring to boil, then reduce to medium and simmer for 8-10 minutes until pumpkin is almost tender.
  • 5
    Add chicken to sauce and stir well. Simmer gently for 10-15 minutes, covered, until chicken is cooked through. Season with lime juice.
  • 6
    Top with yoghurt and curry leaves. Serve with rice and pappadums.

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