The Best Pumpkin Chicken Curry Recipe

Introduction

This pumpkin chicken curry combines tender chicken with the creamy sweetness of pumpkin and coconut milk for a comforting, flavorful dish. Perfect for cozy dinners, it’s easy to make and packed with warm spices.

Ingredients

• 2 medium chicken breasts (boneless, skinless thighs can also be used)
• 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
• 1 medium yellow onion (or white onion)
• 1 (14.5 oz) can diced tomatoes with juices
• 2 tablespoons tomato paste
• 1 (15 oz) can pumpkin puree
• 1 (13.5 oz) can unsweetened, full fat coconut milk (canned, not boxed)
• Juice from one small lemon
• 1 tablespoon brown sugar (light or dark)
• 2 tablespoons curry powder
• 2 teaspoons mild chili powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground mustard seed
• ½ teaspoon ground coriander seed
• ½ teaspoon ground cinnamon
• Optional grain or legume for serving (rice, cauliflower rice, lentils, couscous, farro, or quinoa)
• Optional toppings: chopped fresh cilantro, red pepper flakes, extra coconut milk

Instructions

1. Step 1: Dice chicken into small pieces (½ to 1 inch). Place in a bowl, drizzle with olive oil, and season generously with salt and pepper. Stir to coat all pieces well.
2. Step 2: Heat a large skillet over medium heat. Sauté chicken in 2-3 batches to avoid overcrowding, which prevents browning. Once cooked, transfer chicken to a bowl and set aside.
3. Step 3: Dice the onion and add it to the skillet. Deglaze the pan with a little water or olive oil, then sauté onion for 2-3 minutes until soft and translucent.
4. Step 4: Add diced tomatoes with juices, tomato paste, pumpkin puree, coconut milk, and lemon juice to the skillet. Stir well to combine.
5. Step 5: Stir in brown sugar and all the spices: curry powder, chili powder, salt, black pepper, cumin, mustard seed, coriander seed, and cinnamon.
6. Step 6: Return the cooked chicken cubes to the skillet, mixing them into the curry sauce. Cover with a lid, reduce heat to low, and simmer for 10-15 minutes.
7. Step 7: Serve the curry over your preferred grain or legume. Top with fresh cilantro, red pepper flakes, or extra coconut milk if desired. Enjoy!

Tips & Variations

• Use boneless chicken thighs for juicier, more flavorful chicken.
• Freeze leftover tomato paste in small portions to avoid waste.
• For a richer curry, substitute canned coconut milk with coconut cream or use half & half/heavy cream if dairy isn’t an issue.
• Adjust chili powder for desired heat level—medium or hot varieties work well.
• Serve over cauliflower rice for a low-carb option or use lentils or quinoa for added protein and fiber.

Storage

Allow leftovers to cool before transferring to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for 4-6 months. When reheating, warm gently on the stovetop or in the microwave. The curry may thicken as it sits, so stir in a splash of water or chicken stock to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but fresh pumpkin needs to be cooked and pureed first. Canned pumpkin puree is more convenient and provides consistent texture.

What can I substitute for coconut milk?

If you don’t need a dairy-free option, half & half or heavy cream can be used. Coconut cream is also a great substitute if you want a thicker curry.

The Best Pumpkin Chicken Curry Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

This hearty and flavorful pumpkin chicken curry is a perfect blend of savory spices, creamy coconut milk, and nutrient-rich pumpkin puree. It features tender chicken pieces simmered in a rich sauce made with diced tomatoes, curry powder, and warming spices, creating a comforting meal ideal for year-round enjoyment. Serve it over your favorite grain or legume for a wholesome, satisfying dish.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 5 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein

• 2 medium chicken breasts (boneless, skinless; boneless skinless chicken thighs can also be used)

Oils and Fats

• 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)

Vegetables and Canned Goods

• 1 medium yellow onion (or white onion)
• 1, 14.5oz can diced tomatoes (with juices)
• 2 tablespoons tomato paste
• 1, 15oz can pumpkin puree
• 1, 13.5oz can unsweetened, full fat coconut milk (canned, not boxed)

Seasonings and Sweeteners

• Juice from one small lemon
• 1 tablespoon brown sugar (light or dark)
• 2 tablespoons curry powder
• 2 teaspoons mild chili powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground mustard seed
• ½ teaspoon ground coriander seed
• ½ teaspoon ground cinnamon

Optional Grains/Legumes for Serving

• Rice (white or brown), cauliflower rice (for low carb), lentils, couscous, farro, or quinoa

Optional Toppings

• Chopped fresh cilantro
• Red pepper flakes
• Extra coconut milk

Instructions

1. Prepare Chicken: Dice chicken into small ½ to 1 inch pieces and place in a bowl. Drizzle with olive oil and season generously with salt and pepper. Stir well to coat all pieces evenly.
2. Sauté Chicken: Heat a large skillet over medium heat. Cook the chicken in 2-3 batches to prevent overcrowding, which can cause steaming rather than browning. Once cooked, remove chicken and set aside.
3. Sauté Onion: Dice the onion and add to the skillet. Deglaze the pan with a splash of water or extra olive oil to release browned bits, then sauté the onion for 2-3 minutes until soft and translucent.
4. Add Base Ingredients: To the skillet, add diced tomatoes with their juices, tomato paste, pumpkin puree, canned coconut milk, and lemon juice. Stir thoroughly to combine all ingredients into a smooth sauce.
5. Season and Simmer: Stir in brown sugar and all spices: curry powder, chili powder, salt, black pepper, cumin, mustard seed, coriander seed, and cinnamon. Mix well. Return the cooked chicken to the skillet, cover with a lid, reduce heat to low, and let simmer for 10-15 minutes to allow flavors to meld.
6. Serve: Serve the pumpkin chicken curry over your choice of grain or legume such as rice, lentils, or quinoa. Garnish with optional toppings like fresh cilantro, red pepper flakes, and extra coconut milk if desired. Enjoy!

Notes

• Pumpkin puree is commonly found in the baking aisle of most grocery stores.
• Tomato paste comes in 8oz cans; this recipe uses only 2 tablespoons. Save leftover paste in a Ziploc bag and freeze for future use.
• Use canned full-fat coconut milk for creaminess; boxed coconut milk is less creamy. Canned coconut cream can also be used as a substitute. If dairy is acceptable, half & half or heavy cream works well.
• Fresh lemon juice is recommended for best flavor, but bottled juice can be used in a pinch.
• If you prefer spicy curry, swap mild chili powder for medium or hot chili powder to add heat.
• Leftovers store well refrigerated for 3-4 days or frozen for 4-6 months.
• To reheat, warm gently on stovetop or microwave, adding a splash of water or chicken stock if needed to loosen thickened curry.

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