Slow Cooker Pumpkin Chicken Curry
Transform your kitchen into a fragrant oasis with this comforting, nutrient-dense pumpkin chicken curry. This slow-cooked masterpiece combines the velvety sweetness of pumpkin puree with bold red curry paste, ginger, and garlic to create a deeply flavorful sauce. Perfect for busy weeknights, this dish requires minimal effort while delivering a gourmet experience that is both healthy and satisfying. Naturally Paleo and Whole30-friendly, it is a clean-eating staple that brings warmth and sophisticated spice to your dinner table without any heavy dairy.
- Prep Time: 20
- Cook Time: 300
- Total Time: 320
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Fusion
- Diet: Paleo, Whole30, Dairy-Free
Ingredients
1.5 lbs chicken breast, cut into bite-sized pieces
1 can (14 oz) full-fat coconut milk
1 cup unsweetened pumpkin puree
2 tablespoons red curry paste
1 tablespoon coconut aminos
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 small yellow onion, diced
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Place the diced onion, minced garlic, and grated ginger at the bottom of the slow cooker.
Add the chicken pieces on top of the aromatics.
In a medium bowl, whisk together the coconut milk, pumpkin puree, red curry paste, and coconut aminos until smooth.
Pour the pumpkin curry mixture over the chicken in the slow cooker.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken is tender and cooked through.
Season with salt and pepper to taste before serving.
Garnish with fresh cilantro and serve warm.
Notes
Ensure you use unsweetened pumpkin puree rather than pumpkin pie filling. For a thicker consistency, you can stir in a teaspoon of arrowroot starch mixed with water during the last 30 minutes of cooking. Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/slow-cooker-pumpkin-chicken-curry/