Name: Jamaican Pumpkin & Chicken Curry
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Ingredients: 4 cloves 1 star anise; 1 tsp black peppercorns; 3 tsp cumin seeds; 3 tsp coriander seeds; 10 cardamom pods, seeds extracted; 1/4 tsp clove powder; 1/4 tsp cinnamon powder; 50 g fresh ginger, roughly chopped; 4 cloves garlic cloves, roughly chopped; 1 onion, roughly chopped; 1 tbs curry powder; 1/2 tsp salt; 2 tbs oil; 200 ml gluten-free chicken stock; 4 chicken thighs; 1 large onion, thinly sliced; 800 g pumpkin, cubed; 200 ml coconut milk; 1 lime, juiced; Coriander leaves, roughly chopped, to garnish

Jamaican Pumpkin & Chicken Curry

Pumpkin and chicken share the sauce in this curry. I follow the addition order so each gets the cooking stage it needs.

Prep Time

15 mins

Cook Time

22 mins

Serves

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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: Combine cloves, star anise, peppercorns, cumin, coriander, and cardamom seeds in a blender, and grind to a fine texture. Remove and set aside the curry powder.

Ingredient swaps

Check the gluten-free status of the sauces, stocks and seasonings you use. A similar name does not establish the same ingredients or gluten-free status.

Why this recipe works

Texture is the useful guide here. Blend as directed, stop to check the consistency, and keep the specified liquid balance rather than thinning it by guesswork.

For more help, browse Kitchen Skills and gluten-free label guidance.

Method

Combine cloves, star anise, peppercorns, cumin, coriander, and cardamom seeds in a blender, and grind to a fine texture. Remove and set aside the curry powder.

In the blender, combine ginger, garlic, onion, curry powder, and salt, adding enough water to form a purée.

Heat oil in a large saucepan, season chicken with salt and pepper, add to the pan, and brown. Reduce heat, add curry paste, cook for 2 minutes, stirring frequently.

Add sliced onion, cook for 3-5 minutes until softened, then add pumpkin 8 minutes before the chicken is cooked. Pour in the chicken stock to cover the chicken and pumpkin, put the lid on, and simmer over low heat for 15- 20 minutes until the chicken is tender and cooked.

Stir in coconut milk and heat through. Finish with lime juice and garnish with coriander.

Serve with rice.