Hello, food enthusiasts! Looking for a comforting, flavorful curry with the perfect balance of spices? This Creamy Pumpkin Chicken Curry is the one for you! It features marinated chicken, sautéed vegetables, and a rich, creamy pumpkin sauce, all infused with aromatic ground spices. Whether you’re making it for a cozy dinner or a gathering, this curry is sure to be a hit!

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Ingredients:

• 16 oz unseasoned pumpkin puree (or 24 for a extremely strong flavor)
• 2 chicken breasts, cut into bite-sized pieces
• 1 green bell pepper, chopped
• 1 can (13.5 oz) coconut milk
• 1 8 oz container plain yogurt
• 1 lemon, juiced
• 1 lime, juiced
• 3-4 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 large onion, chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground fennel
• 1 teaspoon ground all-spice
• 1 teaspoon ground sage
• 1 teaspoon ground garam masala
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Olive oil (or your preferred cooking oil)

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Instructions:

1. Marinate the Chicken:
In a large bowl, combine the chicken breast pieces with the yogurt, lemon juice, lime juice, 1 teaspoon of ground coriander, ground turmeric, ground fennel, ground all-spice, ground sage, salt, and pepper. Mix well to coat the chicken evenly. Let the chicken marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).

2. Cook the Chicken:
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the marinated chicken pieces to the pan and cook until browned on all sides and fully cooked through, about 7-10 minutes. Remove the chicken from the pan and set it aside.

3. Sauté the Vegetables:
In the same pan, add the chopped onions, garlic, green pepper, and sliced mushrooms. Sauté for about 5 minutes, until the vegetables are softened.

4. Add Pumpkin Puree and Spices:
Stir in the pumpkin puree, along with the remaining ground coriander, ground garam masala, ground cinnamon, and a pinch of salt. Cook everything together for 5-7 minutes, allowing the spices to bloom and the flavors to meld.

5. Add Coconut Milk:
Pour in the coconut milk and stir well to combine. Bring the mixture to a simmer, then let it cook for 10-15 minutes, stirring occasionally. The sauce will thicken and become beautifully creamy.

6. Return the Chicken to the Pan:
Add the cooked chicken back into the pan, stirring to coat the chicken in the creamy pumpkin sauce. Let it simmer for an additional 5 minutes to allow the flavors to meld together.

7. Finish and Serve:
Taste the curry and adjust the seasoning with salt, pepper, or more citrus juice if needed. Serve the curry hot, with rice or naan, and enjoy!

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Tips for the Perfect Pumpkin Curry:

• Let the chicken marinate for as long as possible to really enhance the flavor of the spices.
• Customize the veggies: You can add spinach, carrots, or peas to the curry for extra nutrition and texture.
• Make it spicier: Add chili flakes or a chopped fresh chili for some heat.
• Leftovers are even better: Like most curries, this dish tastes even better the next day when the flavors have had more time to develop.

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Why You’ll Love This Recipe:

This curry is creamy, rich, and full of flavor, with the perfect balance of earthiness from the pumpkin and warmth from the spices. The marinated chicken brings tenderness and depth to the dish, while the coconut milk ensures a velvety smooth sauce. It’s a satisfying, comforting meal that’s perfect for any occasion!