Spiced Chicken and Pumpkin Curry with Naan Bread
- Serves
- 4 servings
- Prep
- 13 min
- Cook
- 22 min
- Cost
- $17.30
- Nutrition
- 550 cal · 38g protein
- kid-favorite
🍳 2 pans · Picky-eater safe bet: plain bread or a bun
Spiced Chicken and Pumpkin Curry with Naan Bread is a Indian-American weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $17 in groceries. You'll need 2 pans, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- BlenderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless chicken thighs
- 1 can pumpkin puree
- 1 can coconut milk
- 2 tbsp curry powder
- 1 count onion
- 4 cloves garlic
- 8 count naan bread
- 2 tbsp vegetable oil
Steps
- Dice onion and mince garlic; cut chicken into bite-sized pieces, then heat oil in a large pot over medium-high heat and brown chicken for 4 minutes until lightly golden.
- Add onion and garlic to the pot, cook 2 minutes, stir in curry powder and cook 1 minute, then add pumpkin puree and coconut milk and stir until smooth.
- Simmer curry over medium heat for 12 minutes, stirring occasionally, until chicken reaches 165°F and sauce thickens.
- Warm naan bread in a skillet or toaster oven according to package directions, then serve curry in bowls with naan on the side.
- Picky eater? Set aside a few browned chicken pieces before adding the sauce, finish them in a small pan to 165°F, and serve them plain with naan.
- Make ahead: dice the onion, mince the garlic and cut the chicken up to a day ahead and refrigerate; leftover curry keeps 3 days in the fridge.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 52 g
- Fiber
- 3 g
- Sugar
- 6 g
- Fat
- 18 g
- Saturated fat
- 8 g
- Sodium
- 850 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop