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Did I mention that this dish is ready in 30 minutes? And it tastes even better the next day? No jokes.



Total time

30 minutes






  • 1½ lbs boneless, skinless chicken thighs and breasts (diced)
  • 1 (15 oz.) can coconut milk
  • 1 lemon (zest and juice from)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp each coarse salt and ground black pepper
  • ½ tbsp butter or olive oil
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 piece fresh ginger (minced)
  • 2 tbsp Garam Masala
  • 2 tsp paprika
  • crushed red pepper flakes (optional)
  • coarse salt and ground black pepper
  • 3 tbsp tomato paste
  • 1 (15 oz.) can diced tomatoes
  • 1 cup pumpkin puree
  • ½ cup roughly chopped cilantro (chopped more for garnish )
  • cooked Jasmine or basmati rice (for serving)


  1. In a medium bowl, combine chicken, coconut milk, lemon juice, cumin, coriander, salt and pepper. Chicken can be used immediately or marinated in refrigerator overnight.

    Warm butter or oil in a large skillet. Add the onion and cook until soft, about 4-5 minutes. Add the garlic and ginger and saute 30-60 seconds. Stir in the garam masala, paprika, red pepper flakes and a pinch of salt and pepper and allow to toast 30-60 seconds, until fragrant.

    Stir in chicken with the marinade and cook 5-6 minutes. Stir in tomato paste, diced tomatoes and pumpkin puree. Bring to a boil, then reduce heat to a simmer. Cook 15-20 minutes, until thickened. Stir in the cilantro. Taste and adjust seasonings, if necessary.

    Serve over rice with remaining cilantro as a garnish.
  2. View the recipe instructions at The Gourmet RD

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