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.
Ingredients
Scale
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
Instructions
- 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.
- Add Aromatics to Slow Cooker: Transfer the sautéed onion, garlic, and ginger mixture into the slow cooker bowl to build the flavor base.
- 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.
- Mix and Cook: Stir all ingredients well to thoroughly coat the chicken and distribute spices evenly. Cover the slow cooker.
- 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.
- Final Seasoning: Give the curry one last stir, taste, and adjust salt if needed to your preference.
- 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
