Pumpkin Chicken Curry Recipe with Coconut Milk

Pumpkin Chicken Curry recipe is a quick, easy, and delicious dinner recipe that’s rich in flavor with the sweetness of pumpkin, warmth of spices, and the creaminess of coconut milk. It’s the perfect meal for any night of the week.

Why We Love Pumpkin Chicken Curry

Quick and Easy dinner recipe! With minimal prep and simple ingredients, this pumpkin curry can be on the table in under 30 minutes… It’s perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen!

Pumpkin: It’s a great way to get kids to enjoy vegetables with the comforting flavors of pumpkin and spices!

The Best Flavor! The combination of sweet, spicy, and savory flavors combines to make a delicious and satisfying curry… And, you can customize it to your taste!

Making Pumpkin Chicken Currey Step by Step

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Cook until softened, about 5 minutes.

Stir in the curry powder, cumin, red pepper flakes, and garam masala. (For a milder curry, reduce the red pepper flakes.)

Cook for 1 minute more. Pour in the pumpkin puree and coconut milk. Bring to a simmer and cook for a few minutes, or until heated through.

Stir in the shredded chicken. Season with salt and pepper to taste. Simmer the curry for a few more minutes to allow the flavors to meld.

For a thicker consistency, you can add a tablespoon of cornstarch mixed with 2 tablespoons of water.

Serve the pumpkin curry over jasmine rice, garnished with heavy cream (or sour cream) and pumpkin seeds. Sourdough Naan bread is also especially great with pumpkin curry 😉

Tip: To make this recipe vegetarian or vegan, replace the chicken with chickpeas or lentils and use full fat coconut milk and yogurt.

How to serve

I garnish this delicious curry with pumpkin seeds and heavy cream, or sour cream, and serve it with white rice.

Pumpkin Curry is delicious with sourdough rolls, or cauliflower rice for a low carb option! Sourdough rolls texture is the perfect contrast to the creamy and flavorful curry sauce… And they soak up the delicious curry sauce, for a bite that’s packed with flavor;)

Recipe Notes & Tips

Adjust the spice level: If you prefer a milder curry, reduce or omit the red pepper flakes.

Add vegetables: Feel free to add your favorite vegetables, like carrots, bell peppers, or spinach, for extra nutrition and flavor!

Make it vegetarian or vegan: To make this recipe vegetarian, simply replace the chicken with chickpeas or lentils. For a vegan option, use coconut milk and yogurt, and omit the heavy cream garnish.

Leftovers: Store leftovers in an airtight container… This curry makes great leftovers and can be reheated the next day.

Meal prep: Make a large batch of the curry on the weekend and portion it out for easy meals throughout the week.

I want to know what YOU think… Please review the recipe card!

Pumpkin Chicken Curry Recipe with Coconut Milk

Pumpkin Chicken Curry is simmered with Indian-inspired spices, creamy coconut milk and pumpkin purée. It's comforting, and delicious and ready in under 30 minutes!

No ratings yet

Print Pin Rate

Course: dinner, Easy Dinner

Cuisine: American, Indian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 5 servings

Calories: 333kcal

Author: Juliea Huffaker

Cook ModePrevent your screen from going dark

Ingredients

• 15 ounces Pumpkin puree
• 14 ounces full-fat Coconut Milk
• 2 tablespoons avocado oil or your preferred oil
• 1 large Onion chopped
• 1 tablespoon fresh ginger grated
• 2 cloves Minced garlic
• 1 tablespoon Yellow Curry powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam Masala powder
• 1/2 teaspoon Red Pepper Flakes
• 2 cups chicken breast or chicken thighs cooked and shredded or cubed
• Salt & Pepper to taste.
• *Optional: Garnish with pumpkin seeds and heavy cream or sour cream.

Instructions

• Sauté the aromatics: Heat the avocado oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
• Add spices: Stir in the curry powder, cumin, garam masala, and red pepper flakes. Cook for 1 minute more.
• Add pumpkin puree and coconut milk: Add the pumpkin puree and coconut milk to the pot. Bring to a simmer and cook for a about 3 minutes, or until heated through.
• Add chicken and season: Stir in the shredded chicken. Season with salt and pepper to taste.
• Serve: Garnish with a dollop of heavy cream, or sour cream, and a sprinkle of pumpkin seeds.

Notes

Serve this delicious pumpkin curry with sourdough rolls, or jasmine rice or naan bread!

Feel free to add your favorite vegetables, such as carrots, bell peppers, or spinach, for extra nutrition and flavor.

For a milder curry, reduce or omit the red pepper flakes.

Experiment with different types of curry powder: Curry powder is a blend of spices that can vary in flavor profile. Try using different types of curry powder, such as Madras, Tikka Masala, or Patak's, to create unique flavor variations in your pumpkin curry.

Try adding a dollop of Greek yogurt or sour cream at the end: This will add a tangy and creamy element to the curry, balancing the sweetness of the pumpkin and the richness of the coconut milk. It's a great way to add a fresh and bright flavor to the dish.

For a smoky flavor, char the pumpkin slices on a grill or in a hot skillet before adding them to the curry. This will add a depth of flavor and a slightly charred texture to the pumpkin.

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 20g | Protein: 6g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 81mg | Fiber: 5g | Sugar: 4g