Chicken and pumpkin curry

Name: Chicken and pumpkin curry
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp olive oil; 1 onion, finely diced; 3 garlic cloves, finely chopped; 3cm piece of fresh ginger, finely chopped; 1 kg chicken thighs, cut into 4cm cubes; 2 tbsp cornflour; 250g (about 2 cups) Kent pumpkin, cut into 3cm cubes; 1 large zucchini, cut into 2cm rounds; 170g (¾ cup) unsweetened Greek yoghurt; juice of 1 lime; 60g (2 cups) baby spinach leaves; 2 tsp brown sugar

This warm, satisfying dish could be a healthy dinner for four, or four make-ahead meals for one.

Sarah Pound

June 24, 2025

For variety, serve chicken and pumpkin curry with rice, quinoa, roti or naan.Sarah Pound

easyTime:30 mins - 1 hourServes:4

This one-pot curry is perfect for meal prepping. Not only do the flavours improve, but you also get loads of serving options for weekly variety – pair it with brown or white rice, scoop it up with roti or naan, or serve it over quinoa. Need a quick, healthy option later? Freeze a few portions.

Ingredients

1 tbsp olive oil
1 onion, finely diced
3 garlic cloves, finely chopped
3cm piece of fresh ginger, finely chopped
1 kg chicken thighs, cut into 4cm cubes
2 tbsp cornflour
250g (about 2 cups) Kent pumpkin, cut into 3cm cubes
1 large zucchini, cut into 2cm rounds
170g (¾ cup) unsweetened Greek yoghurt
juice of 1 lime
60g (2 cups) baby spinach leaves
2 tsp brown sugar

CURRY PASTE

3 tbsp tomato paste
⅔ cup chicken stock
2 tsp curry powder
2 tsp garam masala
2 tsp ground turmeric
1 tsp sea salt flakes
1 tsp freshly ground black pepper

TO SERVE

1 large handful coriander leaves, optional
cooked white or brown rice or quinoa, toasted roti or naan bread

Method

Step 1
In a medium bowl, whisk together the tomato paste, chicken stock, curry powder, garam masala, turmeric, salt and pepper to make the curry paste. Set aside.
Step 2
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened, then add the garlic and ginger and cook for another minute.
Step 3
Add the chicken and cook for 5-6 minutes until lightly browned.
Step 4
Pour in the curry paste and stir to coat the chicken. Reduce the heat slightly, cover, and simmer for 10 minutes.
Step 5
Mix the cornflour with 2 tablespoons of water in a small bowl. Stir into the curry, then add the pumpkin and zucchini. Cover and simmer for 15-20 minutes or until the vegetables are tender.
Step 6
Turn off the heat and stir in the yoghurt, lime juice, spinach and brown sugar. Mix well until everything is combined and the spinach has wilted.
Step 7
Serve hot, topped with coriander, if using, and your choice of rice, quinoa, toasted roti or naan.

Storage and serving

If you intend to freeze this dish, omit the yoghurt in step 6 and add it when you reheat it.

Store the curry in airtight containers in the fridge for up to three days or freeze for up to three months.

To freeze, allow the curry to cool completely, then portion it into freezer-safe containers or bags. Seal the containers and label them with the date and contents. Reheat gently to serve.