Yellow chicken & pumpkin curry
This comforting Yellow Chicken & Pumpkin Curry features tender chicken and hearty pumpkin, infused with earthy spices like turmeric and cumin. Paired with pearl barley, it makes for a nutritious and satisfying meal suitable for any occasion.
Cook time 30 min
Prep time 15 min
Ingredients:
2 tbsp peanut oil1.50 lb chicken breasts
1 onion
2 tbsp ginger root
2 garlic cloves
1 tbsp turmeric powder
2 tsp ground cumin
1 tsp dried coriander
3 cups pumpkin
2 cups vegetable broth
1/4 cup coriander leaves
1 dash salt
1.50 cups pearl barley
This comforting Yellow Chicken & Pumpkin Curry combines tender chicken, flavorful spices, and hearty pumpkin to create a warming dish perfect for any season. Packed with nutrients and enriched with the earthy flavors of turmeric, cumin, and coriander, this curry pairs beautifully with pearl barley for a complete and satisfying meal.
Instructions:
- Start by cutting the chicken breasts into bite-sized pieces.
- Finely chop the onion.
- Peel and mince the ginger root.
- Mince the garlic cloves.
- Peel and cube the pumpkin.
- Cook the pearl barley according to the instructions on the package, and set aside.
- Heat the peanut oil in a large skillet or pot over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes, or until softened.
- Stir in the minced ginger and garlic, cooking for another 1-2 minutes until fragrant.
- Add the bite-sized chicken pieces to the skillet. Cook for 5-7 minutes, or until the chicken is lightly browned on all sides.
- Sprinkle in the turmeric powder, ground cumin, and dried coriander. Stir well to coat the chicken and aromatics with the spices.
- Add the cubed pumpkin to the skillet, stirring to coat with the spices.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer.
- Reduce the heat to low and cover the skillet. Let the curry simmer for about 20-25 minutes, or until the pumpkin is tender and the chicken is cooked through.
- Stir occasionally to prevent sticking and ensure even cooking.
- If needed, add a dash of salt to taste.
- Stir in the chopped coriander leaves just before serving.
- Spoon the yellow chicken and pumpkin curry over a bed of cooked pearl barley.
- Sprinkle additional chopped coriander leaves on top as a garnish if desired.
In just a few simple steps, you can create a wholesome and delicious Yellow Chicken & Pumpkin Curry that is sure to delight your family and friends. The combination of tender chicken, creamy pumpkin, and aromatic spices makes this dish a flavorful and nourishing choice. Serve it over pearl barley and garnish with fresh coriander leaves for an extra touch of freshness.
Yellow chicken & pumpkin curry FAQ:
Simmer the curry for about 20-25 minutes on low heat after adding the pumpkin and vegetable broth. This allows the pumpkin to become tender and ensures the chicken is fully cooked.
Yes, you can use chicken thighs or even turkey for a different flavor and texture. If you prefer a vegetarian option, consider using tofu or chickpeas.
Store leftover curry in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months; just ensure it's fully cooled before freezing.
To check if the pumpkin is tender, pierce it with a fork or knife. It should go in easily. If it's still firm, let it simmer a bit longer.
Yes, ensure to use gluten-free pearl barley or substitute with another grain like quinoa or rice. Additionally, check that your vegetable broth is gluten-free.
Cooking Tips:
- Cut the pumpkin into relatively uniform pieces to ensure even cooking.
- For additional flavor, toast your spices in the hot oil before adding other ingredients.
- If you prefer a creamier curry, add a splash of coconut milk towards the end of cooking.
- Use a good quality vegetable broth to enhance the depth of flavor in the curry.
- Taste and adjust the seasoning as needed, adding more salt if necessary.
- Garnish with fresh coriander leaves just before serving for a burst of color and flavor.
Nutrition Facts
4 ServingsCalories 650kcal
Protein 50g
Carbohydrates 80g
Fiber 16g
Sugar 7g
Fat 14g
More recipes
Rib-eye steaks with lemon, caper & dill butter
Rib-eye steaks with lemon, caper, and dill butter for a tasty dinner.
05 May 2026Lemon chicken with potatoes and peas
Baked lemon chicken with potatoes and peas for a hearty meal.
05 May 2026Creamy coconut beef and pumpkin curry
A rich and comforting coconut beef and pumpkin curry.
05 May 2026Turkish spiced lamb mince
Aromatic Turkish spiced lamb mince with couscous and apricots.
05 May 2026Cauliflower-crust pizza with ricotta, prosciutto and mint pesto
Healthy cauliflower-crust pizza topped with ricotta and prosciutto.
05 May 2026