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Home » Everyday Recipes » Chicken and Pumpkin Curry|Low Carb| One-Pot Dinner

Chicken and Pumpkin Curry|Low Carb| One-Pot Dinner

Recently I realised that my carb intake was quite excessive. The downside of being a Food Blogger is that we never stop cooking, therefore eating. My quest to try all recipes that I like for the family means I have to taste the food which makes me eat non-stop(exaggerated).

I have been cooking healthy but yet I have to keep in check too, everything in moderation. Even too much of a healthy thing can sometimes become too much.

I was surprised to find out in one of my college lectures that an excess carbohydrate can be the root of many chronic diseases such as Insulin Resistance, high blood pressure and more.

When I took a moment to evaluate my eating habits, I found out that I was constantly bloated after eating certain carbs. I had no problem eliminating them but replacing them with food that is equally filling and nutritious is so important.

This Chicken and Pumpkin Curry is one of the dinners I have been eating. I served the eliminated rice with cauliflower couscous, and it pairs so well. It’s a perfect warming and comforting dish.

Chicken and Pumpkin Curry|Low Carb| One-Pot Dinner

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 6

Chicken and Pumpkin Curry|Low Carb| One-Pot Dinner


  • 12 small drumsticks
  • 1 butternut squash roughly chopped
  • 1/2 table spoon of coconut oil
  • 1 onion chopped
  • 2 table spoon of tomato puree
  • 4 cloves of garlic crushed
  • A thumb size ginger crushed
  • 2 table spoons of curry powder
  • 1 tea spoon of turmeric powder
  • Himalayan Salt and pepper to taste
  • 1/2 litre of water or stock (I used water)


  1. You can either use an Instant Pot or a normal pan to prepare this dish. To use an instant pot start the process by selecting sautee then Chop and fry the onions using coconut oil.
  2. Cut the butternut squash in 2 inch cubes and add it to the onions.
  3. Add the ginger garlic, tomato puree and turmeric powder. Stir to coat. Add a few drops of water if the curry powder is sticking to the bottom. Cook for about 5-7 minutes. Now add the chicken and stir again.
  4. Add about 1/2 liter of water or stock. Season and close the lid to cook for about 30 minutes or till chicken and pumpkin is all cooked.
  5. Serve with my cauliflower couscous.
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I have prepared this dish both in an *Instant Pot and in a normal pot and honestly just knowing that you can put everything in the Instant Pot and forget about it until you are ready to eat is a comfort for me. Especially during my busy weeks doing school runs. If you don’t have an Instant pot I would highly recommend you invest in one. It makes life so easy!

Grab one here.

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