Pumpkin and Curry Chicken in Slow Cooker, a creamy and spicy dish, perfect for autumn. Just prepare the ingredients and let the slow cooker do the rest!
Autumn is the ideal season for warm and cozy dishes, and this pumpkin and curry chicken in slow cooker combines convenience and flavor in one recipe. The sweet and tender pumpkin meets the intense aroma of curry and the creaminess of coconut milk, creating a balanced and comforting dish, perfect for cooler evenings.
Thanks to the slow cooker, the preparation is very simple, and you’ll get very tender chicken and perfectly cooked pumpkin, immersed in a creamy and slightly spicy sauce. The tomato paste enhances the flavors, while a tablespoon of cornstarch makes the sauce slightly thicker, ready to be served with rice, couscous, or even enjoyed on its own as a soup.
This recipe is designed for those looking for easy and quick autumn dishes, without sacrificing taste. The use of coconut milk gives an exotic and delicate touch, harmonizing the curry spices with the natural sweetness of the pumpkin. Perfect for a quick weekday meal – if prepared in advance as a meal prep – or to surprise friends and family, the pumpkin and curry chicken in slow cooker combines the convenience of slow cooking with the pleasure of a rich and enveloping dish.
At the bottom of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form found at the end of the page.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Indian
- Seasonality: Autumn, Winter
- Energy 163.59 (Kcal)
- Carbohydrates 11.34 (g) of which sugars 4.99 (g)
- Proteins 21.88 (g)
- Fat 4.31 (g) of which saturated 1.71 (g)of which unsaturated 0.55 (g)
- Fibers 1.26 (g)
- Sodium 139.74 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin and Curry Chicken in Slow Cooker
- 12.3 oz chicken breast
- 14.1 oz pumpkin
- Half golden onion
- 1 tbsp curry
- 1 tbsp tomato paste
- 0.85 cup coconut milk
- 0.42 cup water
- 1 tbsp cornstarch
- to taste extra virgin olive oil
- to taste salt
Tools
- Pan
- Slow cooker
- Cutting board
Recipe for Pumpkin and Curry Chicken in Slow Cooker
Start preparing the pumpkin and curry chicken by cleaning the golden onion and slicing it thinly.
Peel the pumpkin, remove the central seeds, and cut it into chunks.
Heat a tablespoon of extra virgin olive oil in a pan, add the curry, and toast it for a couple of minutes to release even more aroma.
Add the chicken and sear it well on all sides.
Dissolve the cornstarch in water.
Place a tablespoon of extra virgin olive oil in the slow cooker.
Add the sliced onion and pumpkin chunks.
Continue with the chicken and a tablespoon of tomato paste.
Also add the coconut milk (from a can) and the cornstarch dissolved in water.
Cover the slow cooker with the lid and cook the soup on HIGH mode for 4 hours.
Taste and adjust the salt if necessary.
Serve immediately the pumpkin and curry chicken in slow cooker.
Pumpkin and Curry Chicken in Slow Cooker
The pumpkin and curry chicken in slow cooker is a dish that combines simplicity and flavor: the sweetness of the pumpkin, the creaminess of coconut milk, and the spicy notes of curry combine in a warm and enveloping recipe, perfect for autumn days. Slow cooking allows to obtain tender chicken and a rich and aromatic sauce, ideal to enjoy on any occasion.
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FAQ
Can I substitute the chicken breast with another part of the chicken?
Yes, you can use boneless and skinless chicken thighs. The slow cooker time will remain the same, but thighs will give an even juicier and tastier result.
Can I make this recipe without coconut milk?
Yes, you can use cooking cream or regular milk, but the dish will slightly lose the exotic flavor and creaminess typical of coconut milk.
What can I serve with pumpkin and curry chicken?
The dish is perfect with basmati rice, couscous or quinoa. You can also pair it with Indian naan bread for a complete meal.
Find all the recipes made so far with the slow cooker in the Slow Cooker Recipes section.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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