Butter Chicken & Pumpkin Curry Recipe


2 tbsp of Coconut oil

500gm free-range chicken breast, sliced into bite-sized pieces

250gm pumpkin, chopped into small pieces

1 large onion, finely diced

2 garlic cloves, crushed

Spice mix (1 tsp each): garam masala, turmeric, ground coriander, ground ginger, ground cumin, smoked paprika.

40g tomato paste (1 sachet)


1 can (400 ml) coconut milk

Coriander leaves, to serve

Fresh or dried Chilli, to serve

A dollop of natural yoghurt to serve

A few cashew crushed to serve

Serve with Steam green beans, broccoli and cauliflower or brown rice

Tip: Fibre-packed pumpkin helps to slow digestion, keeping you feeling fuller longer.


Heat a large fry pan over medium to high heat, add 1 tbsp of oil and fry chicken until golden brown, but not cooked through. Remove from the pan and set aside.

Add the remaining oil; add the onion and sauté until translucent. Turn the heat to low and cook the garlic and spice mix until aromatic, be careful not to burn. Add the tomato paste and stir until spices are coated.

Add the coconut milk and mix well. Stir in pumpkin, place the lid on and bring to the boil. Reduce heat to simmer, stirring occasionally, for 8-10 minutes or until pumpkin is just tender. Add the chicken and stir until well coated with the sauce. Cover the pan with a lid and cook, stirring occasionally, for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened. Garnish with the coriander, cashews, chilli and serve with greens, rice or cauliflower rice and a dollop of natural yoghurt.

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