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savory chicken pumpkin casserole

Chicken Pumpkin Curry Casserole

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine Fusion
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 Medium saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 aluminum foil sheet

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil divided
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 can pumpkin puree 15 ounces
  • 1 can full-fat coconut milk 14 ounces
  • 1/2 cup low-sodium chicken broth
  • 2 cups butternut squash or pumpkin small-diced, peeled
  • 1 red bell pepper sliced
  • 1 cup frozen peas
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped
  • 1 cup jasmine rice uncooked, optional, for serving

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Season the chicken with 1/2 teaspoon salt and black pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat and sear the chicken in two batches until lightly browned, 3 to 4 minutes per side, then transfer to a bowl.
  • In the same skillet add remaining oil, sauté onion for 3 minutes until translucent, then add garlic and ginger for 30 seconds until fragrant.
  • Stir in red curry paste, turmeric, cumin, and coriander, toasting for 30 seconds to bloom the spices.
  • Whisk in pumpkin puree, coconut milk, and chicken broth until smooth and simmer for 2 minutes.
  • Stir in fish sauce, brown sugar, remaining 1/2 teaspoon salt, and lime juice, adjusting to taste.
  • Add seared chicken, diced squash, and bell pepper to the sauce and simmer 3 minutes to coat.
  • Pour the mixture into the prepared baking dish, cover tightly with foil, and bake for 30 minutes.
  • Remove foil, stir in frozen peas, and bake uncovered for 10 to 12 minutes until squash is tender and chicken is cooked through.
  • Let the casserole rest for 10 minutes, then sprinkle with chopped cilantro.
  • Serve over cooked jasmine rice if desired.

Notes

Cut the squash into small, even cubes (about 1/2 inch) so it cooks through at the same time as the chicken. If using chicken breast instead of thighs, reduce the initial sear time to avoid drying out. Adjust curry paste to heat preference, and balance flavors at the end with extra lime for brightness or a pinch more sugar for roundness. For make-ahead, assemble through step 9 and refrigerate up to 24 hours; add 5 to 10 minutes to the covered bake time. The sauce should be slightly thick; if too thick after baking, loosen with a splash of hot broth, and if too thin, bake uncovered a few extra minutes.
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