Introduction

Warm up your weeknight dinners with this savory, easy pumpkin chicken curry. It combines tender chicken with creamy pumpkin and fragrant spices in a slow cooker for a cozy, flavorful meal. Perfect served over rice or with warm naan.

A white speckled bowl filled with a creamy orange curry, with pieces of white cooked chicken scattered throughout. The curry has a smooth, slightly thick texture that coats the chicken chunks. On top in the center, there are a few green cilantro leaves as garnish. The bowl sits on a white marbled surface, with part of a black spoon visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken breast (can substitute with thighs for more flavor)
1 cup pumpkin purée (ensure it’s pure pumpkin, not pie mix)
1 can coconut milk (full-fat or light)
1 cup chicken broth (vegetable broth for a lighter version)
3 cloves minced garlic (fresh recommended)
2 tablespoons curry powder (adjust to taste)
1 teaspoon garam masala (or extra curry powder if unavailable)
1 teaspoon smoked paprika (optional for milder taste)
1 teaspoon cumin
1 teaspoon salt (adjust to taste)
2 tablespoons fresh lime juice
1/4 cup fresh cilantro (can substitute with parsley)

Instructions

Step 1: In your slow cooker, combine the pumpkin purée, coconut milk, chicken broth, minced garlic, curry powder, garam masala, smoked paprika, cumin, and salt. Stir well until smooth and blended.
Step 2: Gently place the chicken breasts into the sauce, making sure they are mostly submerged.
Step 3: Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and easily shreds with a fork.
Step 4: Remove the chicken from the slow cooker. Use two forks to shred it or cut into bite-sized pieces, then return it to the sauce and stir well to coat.
Step 5: Just before serving, stir in fresh lime juice and garnish with chopped cilantro. Serve over rice, pasta, or with warm naan.

Tips & Variations

For a creamier texture, mix in a spoonful of Greek yogurt or heavy cream just before serving.
Use chicken thighs instead of breasts for juicier, more flavorful meat.
Adjust curry powder and spices to suit your preferred level of heat.
Try adding vegetables like spinach or peas during the last hour of cooking for extra nutrition.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or coconut milk if needed to loosen the sauce.

How to Serve

A white speckled shallow bowl filled with a thick, creamy orange curry sauce, generously layered with chunks of white chicken pieces scattered evenly throughout. The sauce looks smooth with visible spices, coating the chicken well. On top, a small garnish of green coriander leaves rests right in the middle, adding a fresh pop of color. The bowl sits on a white marbled surface with a soft natural light highlighting the texture of the sauce and chicken. A black spoon peeks out from the right side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie mix instead of pure pumpkin purée?

No, it’s best to use pure pumpkin purée to avoid added sugars and spices that can alter the flavor of the curry.

What can I serve with pumpkin chicken curry?

This curry pairs well with steamed rice, cooked pasta, or warm naan bread to soak up the flavorful sauce.

Savory Easy Pumpkin Chicken Curry Recipe

Print Recipe

★★★★★

4.4 from 77 reviews

A comforting and flavorful slow cooker chicken curry made with pumpkin purée, coconut milk, and a blend of aromatic spices. This easy recipe yields tender chicken infused with warm curry flavors, perfect for a cozy dinner served over rice or with warm naan.

Author: Maya
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: Indian-inspired

Ingredients

Scale

For the Curry

1 pound Chicken Breast (can substitute with thighs for more flavor)
1 cup Pumpkin Purée (ensure it’s pure pumpkin, not pie mix)
1 can Coconut Milk (full-fat or light)
1 cup Chicken Broth (vegetable broth can be substituted)
3 cloves Minced Garlic (fresh)
2 tablespoons Curry Powder (adjust to spice preference)
1 teaspoon Garam Masala (optional, extra curry powder can be used)
1 teaspoon Smoked Paprika (optional)
1 teaspoon Cumin
1 teaspoon Salt (adjust to taste)
2 tablespoons Fresh Lime Juice
1/4 cup Fresh Cilantro (can substitute with parsley)

Instructions

Prepare the sauce: In your slow cooker, combine the pumpkin purée, coconut milk, chicken broth, minced garlic, curry powder, garam masala, smoked paprika, cumin, and salt. Stir well until all ingredients are smoothly blended together.
Add the chicken: Gently place the chicken breasts into the sauce, ensuring they are mostly submerged for even cooking.
Cook the curry: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and shreds easily with a fork.
Shred the chicken: Remove the chicken from the slow cooker and use two forks to shred it or cut into bite-sized pieces. Return the shredded chicken to the sauce, stirring well to coat evenly.
Finish and serve: Just before serving, stir in fresh lime juice and garnish with chopped cilantro. Serve the savory pumpkin chicken curry over rice, pasta, or with warm naan bread.

Notes

For a creamier texture, mix in a spoonful of Greek yogurt or heavy cream just before serving.
Adjust curry powder and smoked paprika according to your preferred spice level.
Substitute chicken thighs for richer flavor and juiciness.
Can be made lighter by using light coconut milk and vegetable broth.
This curry pairs excellently with basmati rice or warm naan bread.

Keywords: pumpkin chicken curry, slow cooker chicken curry, easy chicken curry, pumpkin curry, coconut milk curry, healthy chicken recipes