Slow Cooker Pumpkin Chicken Curry Recipe

Introduction

This Slow Cooker Pumpkin Chicken Curry is a comforting, flavorful dish perfect for chilly days. The rich pumpkin purée and warming spices blend beautifully with tender chicken thighs, creating a hearty meal that’s easy to prepare and sure to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into large chunks)
• 1 tsp salt
• 1 cup canned pumpkin purée
• 1/2 tsp ground cinnamon
• 1 small yellow onion, finely chopped
• 1/4 tsp cayenne (optional for heat)
• 2 cloves garlic, minced
• 1 (14 oz) can full-fat coconut milk
• 1 tbsp grated fresh ginger
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Step 1: In a skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing until fragrant and translucent, about 3-4 minutes.
2. Step 2: Transfer the sautéed mixture to your slow cooker. Add the chicken thighs, pumpkin purée, curry powder, ground cumin, cinnamon, salt, cayenne (if using), and coconut milk. Stir well to combine all ingredients.
3. Step 3: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
4. Step 4: Once done, taste and adjust seasoning if needed. Serve the curry over cooked rice and garnish with fresh cilantro.

Tips & Variations

• For added texture, toss in some chopped potatoes or carrots before cooking.
• Use chicken breasts if preferred, but thighs remain juicier and more flavorful in slow cooking.
• Add a squeeze of lime juice before serving to brighten the flavors.
• For a creamier curry, stir in a spoonful of yogurt or cream at the end.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until warmed through. The flavors may deepen after a day, making it even tastier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can roast and puree fresh pumpkin, but canned pumpkin purée is more consistent and saves time. Make sure to use pure pumpkin and not pumpkin pie filling.

Is this curry spicy?

The curry has gentle warmth from the spices and optional cayenne, but you can adjust the heat by increasing or omitting the cayenne pepper to suit your taste.

Slow Cooker Pumpkin Chicken Curry Recipe

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4.4 from 146 reviews

A comforting and flavorful slow cooker pumpkin chicken curry made with tender chicken thighs, creamy coconut milk, and aromatic spices. This recipe combines the natural sweetness of pumpkin with warm curry spices, perfect for an easy and hearty meal served over rice.

• Author: Matteo
• Prep Time: 15 minutes
• Cook Time: 5 hours 30 minutes
• Total Time: 5 hours 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian-inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken & Meat

• 1.5 lbs boneless, skinless chicken thighs, cut into large chunks

Vegetables & Aromatics

• 1 cup canned pumpkin purée
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger

Spices & Seasonings

• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional for heat)
• 1 tbsp curry powder
• 1 tsp ground cumin

Liquids & Oils

• 1 (14 oz) can full-fat coconut milk
• 1 tbsp olive oil

Garnish & Serving

• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Prepare the chicken: Cut the boneless, skinless chicken thighs into large chunks to ensure even cooking throughout the curry.
2. Sauté aromatics: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, and grated fresh ginger. Cook until fragrant and translucent, about 3-4 minutes. This step enhances the flavor base of the curry.
3. Add spices: Stir in the curry powder, ground cumin, ground cinnamon, salt, and cayenne pepper if using. Cook the spices for 1-2 minutes to release their aroma and flavor.
4. Transfer to slow cooker: Place the sautéed mixture into the slow cooker. Add the chicken chunks and the canned pumpkin purée. Pour the full-fat coconut milk over the ingredients, stirring gently to combine everything evenly.
5. Cook the curry: Set the slow cooker on low and cook for 5-6 hours, or on high for 2-3 hours. The chicken should be tender and cooked through, and the curry flavors well blended.
6. Final touches and serve: Once cooked, taste and adjust seasoning as needed. Serve the pumpkin chicken curry hot over cooked rice and garnish with fresh cilantro leaves for a burst of color and freshness.

Notes

• For a spicier curry, increase the amount of cayenne pepper or add chopped fresh chili peppers.
• Chicken thighs provide more flavor and moisture compared to breasts but you can substitute if preferred.
• Use full-fat coconut milk to achieve a rich and creamy texture; light coconut milk may result in a thinner sauce.
• This curry can be made a day in advance — flavors improve after resting overnight in the fridge.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 1 month.

Keywords: slow cooker, chicken curry, pumpkin curry, coconut milk, easy dinner, one pot meal, comfort food