Chicken and Pumpkin Curry Recipe from The Wonky Spatula

Chicken and Pumpkin Curry Recipe

This Chicken & Pumpkin Curry Recipe is Gluten Free, Dairy Free, Paleo & Whole 30.

Pumpkin season is upon us and in the run up to Halloween, this is the perfect meal to curl up on the couch with!


4 chicken breasts, cut into strips
2 cups of pumpkin, diced
1 red pepper, finely sliced
2 shallots, finely diced
1 red chili, sliced
3 cloves of garlic, minced
3 tomatoes, quartered
1 tsp turmeric
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp ground cinnamon
1 tsp ground fenugreek
1 x 400g tin of coconut milk
150ml water
Olive oil


1. Heat a large wok or pan with the olive oil and brown the chicken for 2-3 minutes a side. Remove the chicken and set aside.
2. Add a little more olive oil to the wok/pan and add the spices, cook gently for 2 minutes before adding the shallots, garlic and chili and cook for a further 2 minutes.
3. Next add the pumpkin and peppers, stir until it is covered in the spice mix and cook for 5 minutes.
4. Once the pumpkin has started to soften add the tomatoes and the water. Bring the mixture to the boil before reducing to a simmer for 15-20 minutes with the lid on.
5. After the mixture has had time to simmer, add in the chicken and the coconut milk and cook for a further 5 minutes or until the chicken in fully cooked.
6. Serve and enjoy! Happy Halloween!

Chicken and Pumpkin Curry Recipe 1


Nicola HalloranFood is my passion! I spend every spare minute I have experimenting in the kitchen! I am constantly coming up with clean alternatives to junk foods in order to promote healthy eating in a unique and exciting way. My recipes are gluten-free, dairy-free, paleo and occasionally vegan. I hope you enjoy this recipe and after having a look through my blog are inspired to try new things!

The Wonky Spatula The Wonky Spatula

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