Description
A comforting and flavorful Slow Cooker Chicken Pumpkin Curry that combines tender chicken, sweet pumpkin, and vibrant spices in a creamy coconut curry sauce. This easy-to-make recipe is perfect for a cozy dinner and can be served over rice with fresh lime, cilantro, and toasted cashews for added texture and brightness.
Ingredients
Scale
Curry Base
- 1 (14-ounce) can full-fat coconut milk, shaken
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon light brown sugar
Main Ingredients
- 1 ½-2 pounds sugar pie pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups) or 2 (14-ounce) cans pumpkin puree
- 1 ½ pounds boneless skinless chicken breast
- 1 teaspoon kosher salt
- 1 red bell pepper, sliced
- 4 cups loosely packed baby spinach
- 1 tablespoon fresh lime juice (from 1 lime)
For Serving
- Cooked rice
- Lime wedges
- Minced fresh cilantro
- Toasted cashews
Instructions
- Prepare the Curry Base: In the slow cooker pot, combine the coconut milk, red curry paste, fish sauce, soy sauce, and light brown sugar. Stir to mix the ingredients evenly.
- Add Pumpkin and Chicken: Nestle the pumpkin pieces and whole chicken breasts into the pot, ensuring they are submerged in the liquid. Cover the slow cooker and cook on high for 4 hours or on low for about 8 hours until the pumpkin is tender and the chicken is fully cooked.
- Shred the Chicken: Using tongs or a slotted spoon, carefully transfer the cooked chicken onto a cutting board. Shred the chicken into bite-sized pieces using two forks.
- Blend the Pumpkin: Season the remaining cooking liquid with kosher salt. Using an immersion blender or transfer the mixture to a blender, puree the pumpkin and liquid until completely smooth. (If using pumpkin puree instead of fresh pumpkin, this step can be skipped.)
- Cook the Bell Peppers: Return the shredded chicken to the slow cooker and add the sliced red bell peppers. Cover and cook for an additional 30 minutes on high, until the bell peppers begin to soften.
- Finish with Spinach and Lime: Stir in the baby spinach and fresh lime juice until the spinach wilts. Adjust seasoning to taste.
- Serve: Serve the chicken pumpkin curry hot over cooked rice. Garnish with extra lime wedges, minced fresh cilantro, and toasted cashews for a delicious finish.
Notes
- If you prefer a quicker cooking option, this recipe can also be prepared in an Instant Pot using the pressure cooking and sauté functions.
- Use fresh pumpkin or butternut squash for the best texture and flavor, but canned pumpkin puree is a convenient alternative.
- For a spicier curry, increase the amount of red curry paste or add fresh chili slices.
- Serve with jasmine or basmati rice to complement the curry sauce.
- To make this recipe gluten-free, ensure you use tamari instead of soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg
