I came up with a chicken and pumpkin curry recipe when I had some leftover pumpkin puree from my popular pumpkin soup. When cooking with curry, it’s amazing because you don’t need a lot of spices, curry has it all going on.

This recipe also has a fun sauce, using coconut milk and cranberries with a little spice added in. This is a very flexible recipe. You can add more or less curry, more or less filling, use different cuts of meat etc. Have fun with it!

The Chicken and Pumpkin Curry Wrap Recipe

Yield: 4 wraps

Chicken and Pumpkin Curry Wrap Recipe

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Get creative with chicken for dinner tonight! Stuff it with pumpkin curry! 

Prep Time 40 minutes

Cook Time 15 minutes

Total Time 55 minutes

Ingredients

• 2 cups plain pumpkin puree
• 5 boneless skinless chicken thighs, pounded thin
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 13.5 or 14oz can of coconut milk- look for one with no ingredients other than coconut and no guar gum. You can often find this through Thrive Market, this is cheaper than my grocery store and even Trader Joe’s
• 1 teaspoon cinnamon
• 3/4 cup cranberries
• 1/2 teaspoon chili powder
• Optional- pepper and vanilla salt (I get my at Gneiss Spice)

Instructions

1. Pre-heat your oven to 375 deg.
2. Mix the curry powder and salt with pumpkin in a small bowl.
3. Pound your chicken thighs, so they are thin enough you can roll them.
4. Add a scoop of filling to each chicken thigh and fold the chicken over it.
5. Pack the chicken thighs seam down in your pan. When the pan has all 5 thighs in it I gave mine a generous sprinkle of vanilla salt and fresh ground pepper.
6. Cover the dish and bake for 20 minutes
7. Uncover and cook until the chicken is fully cooked to 160 degrees. For me with was another 20 minutes, but it really depends on how much filling, so it’s important to temp the chicken.
8. For the sauce, add the cranberries and 3 tablespoons of water to a pot. Bring to a boil until the cranberries burst.
9. Add the coconut milk, the cinnamon and chili powder and cook over a low boil until it thickens slightly.
10. When the sauce is thickened, remove to a small pitcher and drizzle over your warm chicken
11. Enjoy! This can be stored easily for a week in tupperware, a great recipe to make ahead for lunches or dinners in a  week, just use a bigger pan and adjust cooking time- probably longer.

Notes

Helpful Equipment: 8×8 baking dish, meat mallet

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Nutrition Information:

Yield:

4

Serving Size:

1 thigh with 2 tbs sauce
Amount Per Serving: Calories: 357

Chicken and Pumpkin Curry Wraps In Summary

• Use a thin chicken, to make wrapping easier. I was able to just fold the chicken around the filling, not a pin wheel style wrap.
• Curry and pumpkin are a beautiful flavorful match
• Great make ahead meal
• You could sub out turkey breast pounded thin for a thanksgiving celebration, with a curry twist!

I hope you enjoy this chicken and pumpkin curry wrap recipe!

Cheers,

Heather

P.S. Another great pumpkin and curry recipe you might enjoy– curried pumpkin soup!

P.P.P.S. – I get a lot of my canned goods and healthy mayo at Thrive Market, which I have a membership to. It’s kind of like amazon prime for healthy foods. I shop there because I cannot seem to find better prices for similar goods! If you are interested in trying it out, they have a trial membership you can check out here!

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