Slow Cooker Pumpkin Chicken Curry Recipe

Introduction

This Slow Cooker Pumpkin Chicken Curry is a comforting and flavorful dish perfect for cozy evenings. The creamy pumpkin and coconut milk blend beautifully with warm spices, creating a rich and aromatic meal that’s easy to prepare and satisfying to eat.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
• 1 tsp salt
• 1 cup canned pumpkin purée
• 1/2 tsp ground cinnamon
• 1 small yellow onion, finely chopped
• 1/4 tsp cayenne pepper (optional for heat)
• 2 cloves garlic, minced
• 1 (14 oz) can full-fat coconut milk
• 1 tbsp grated fresh ginger
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Step 1: Heat the olive oil in a skillet over medium heat. Sauté the chopped onion for 3–4 minutes until soft, then add the minced garlic and grated ginger. Cook for 1 more minute, just until fragrant.
2. Step 2: Transfer the onion mixture to the slow cooker. Add the chicken chunks, pumpkin purée, curry powder, ground cumin, ground cinnamon, salt, and cayenne pepper if using.
3. Step 3: Pour in the full-fat coconut milk and stir gently to coat the chicken and blend the ingredients.
4. Step 4: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the flavors have melded together.
5. Step 5: Before serving, stir the curry once more, taste, and adjust the salt if needed. Garnish with fresh cilantro and serve over cooked rice.

Tips & Variations

• For a spicier curry, increase the cayenne pepper or add chopped fresh chili.
• Swap chicken thighs for chicken breasts if you prefer leaner meat, but keep an eye on cooking time to avoid dryness.
• Use pumpkin purée from fresh roasted pumpkin for a more natural flavor.
• Add vegetables like spinach or bell peppers during the last hour of cooking for extra nutrition and color.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water if the sauce thickens too much. This dish also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, canned pumpkin pie filling contains added spices and sugars which will alter the flavor. Use plain pumpkin purée for the best results.

Is it necessary to brown the onions before adding them to the slow cooker?

Sautéing the onions with garlic and ginger first helps develop deeper flavor, but if you’re short on time, you can add them directly to the slow cooker. The curry will still be delicious.

Slow Cooker Pumpkin Chicken Curry Recipe

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★★★★★

4.8 from 63 reviews

• Author: Victor
• Total Time: 6 hours 45 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Slow Cooker Pumpkin Chicken Curry is a comforting and flavorful dish combining tender chicken thighs with the warm spices of curry, cumin, cinnamon, and a subtle heat from cayenne. The creamy pumpkin purée and coconut milk create a rich and velvety sauce that is perfect for a cozy meal served over steamed rice. Easy to prepare with minimal hands-on time, this recipe is ideal for busy days when you want a hearty, satisfying dinner with an autumnal twist.

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Ingredients

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Chicken and Spice Mix

• 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
• 1 tsp salt
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional for heat)

Vegetables and Aromatics

• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 cup canned pumpkin purée

Liquids and Garnish

• 1 (14 oz) can full-fat coconut milk
• 1 tbsp olive oil
• Fresh cilantro, for garnish
• Cooked rice, for serving

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Instructions

1. Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Then add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
2. Add Aromatics to Slow Cooker: Transfer the sautéed onion, garlic, and ginger mixture into the slow cooker bowl to build the flavor base.
3. Combine Ingredients: Place the cut chicken thighs, pumpkin purée, curry powder, ground cumin, cinnamon, salt, and optional cayenne pepper into the slow cooker with the aromatics. Pour in the full-fat coconut milk over the top.
4. Mix and Cook: Stir all ingredients well to thoroughly coat the chicken and distribute spices evenly. Cover the slow cooker.
5. Slow Cook: Cook on the low setting for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the flavors are fully melded together.
6. Final Seasoning: Give the curry one last stir, taste, and adjust salt if needed to your preference.
7. Serve: Spoon the warm pumpkin chicken curry over cooked rice and garnish with fresh cilantro before serving.

Notes

• For a spicier curry, increase the cayenne pepper to 1/2 tsp or add a pinch of chili flakes.
• You can substitute chicken breasts, but thighs stay juicier and more flavorful in slow cooking.
• Leftovers store well in the refrigerator for up to 3 days and also freeze well for up to 1 month.
• Serve with naan or steamed vegetables for a fuller meal experience.
• Use light coconut milk for a lower calorie option, though the sauce will be less rich.

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian-inspired

Keywords: pumpkin chicken curry, slow cooker curry, easy chicken curry, autumn recipes, coconut milk chicken curry