Hearty And Filling Pumpkin Curry With Chicken

Why You’ll Love This Recipe

This pumpkin curry is a one-pot wonder that’s both nourishing and full of flavor. The pumpkin adds natural sweetness and creaminess, while the chicken provides satisfying protein. It’s easy to make, loaded with aromatic spices, and customizable to your spice tolerance. Serve it with rice, naan, or on its own—it’s a comforting bowl of goodness that’s perfect for fall and winter meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Pumpkin puree or fresh pumpkin (cubed)
• Onion
• Garlic
• Fresh ginger
• Coconut milk (full-fat)
• Tomato paste
• Olive oil or coconut oil
• Chicken broth or water
• Curry powder
• Ground cumin
• Ground coriander
• Turmeric
• Chili flakes or fresh chili (optional for heat)
• Salt and black pepper
• Fresh cilantro or parsley (for garnish)
• Cooked rice or naan (for serving)

Directions

1. Prep the Chicken: Cut chicken into bite-sized pieces and season with salt and pepper.
2. Sauté Aromatics: In a large pot or skillet, heat oil over medium heat. Add chopped onion and sauté until soft. Stir in minced garlic and ginger, cooking until fragrant.
3. Add Spices: Add curry powder, cumin, coriander, turmeric, and chili flakes (if using). Toast the spices for 1 minute to release their aroma.
4. Cook the Chicken: Add the chicken pieces to the pot. Cook for 5–7 minutes until browned on the outside.
5. Stir in Pumpkin and Tomato Paste: Add pumpkin puree (or fresh pumpkin cubes) and tomato paste. Stir to combine.
6. Add Coconut Milk and Simmer: Pour in coconut milk and a splash of chicken broth to thin the sauce as needed. Bring to a gentle simmer and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
7. Adjust Seasoning: Taste and adjust salt, pepper, or spice level. Simmer longer if using fresh pumpkin until it’s fork-tender.
8. Serve: Spoon over cooked rice or serve with naan. Garnish with chopped fresh cilantro or parsley.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Vegetarian Version: Swap chicken for chickpeas or tofu and use vegetable broth instead of chicken broth.
• Add Greens: Stir in spinach, kale, or Swiss chard during the last few minutes of cooking.
• Spicy Version: Add fresh chili, extra chili flakes, or a dollop of chili paste for more heat.
• Thai-Inspired Twist: Use Thai red curry paste in place of the dry spices and add fish sauce and lime juice for a tangy finish.
• Creamier Curry: Add a spoonful of peanut butter or cashew cream for extra richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or water if the curry has thickened too much. It can also be microwaved in short intervals, stirring between each for even heating.

This dish also freezes well—cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin purée works beautifully in this recipe. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling.

Can I use chicken breast instead of thighs?

Yes, chicken breast works too. Just be cautious not to overcook it, as it can dry out faster than thighs.

Is this curry spicy?

The base recipe is mild, but you can increase the heat with chili flakes or fresh chilis.

Can I make this in a slow cooker?

Yes. Sauté the aromatics and spices first, then add everything to the slow cooker and cook on low for 6 hours or high for 3–4 hours.

What goes best with pumpkin curry?

It’s delicious with basmati or jasmine rice, naan, or even quinoa. Add a side salad or roasted veggies for a complete meal.

Can I add other vegetables?

Definitely. Bell peppers, peas, or green beans are great additions.

How do I thicken the curry?

Simmer longer to reduce liquid, or add more pumpkin puree. You can also blend a small portion of the curry and stir it back in.

Can I use light coconut milk?

Yes, but the curry will be slightly less rich and creamy.

Can I freeze leftovers?

Absolutely. Freeze in portions for easy future meals. Just reheat gently to maintain the texture.

How long will it keep?

Stored properly in the refrigerator, it will keep for up to 4 days.

Conclusion

Hearty and Filling Pumpkin Curry with Chicken is a comforting and nourishing dish that brings together bold spices, creamy texture, and a touch of natural sweetness. It’s the perfect cozy meal for fall or winter, easy enough for weeknights and special enough to share. With simple ingredients and big flavor, this curry is sure to become a seasonal favorite in your kitchen.

Hearty And Filling Pumpkin Curry With Chicken

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty and Filling Pumpkin Curry with Chicken is a warming one-pot meal featuring tender chicken simmered in a creamy pumpkin and coconut milk sauce, infused with aromatic spices. Perfect for cozy fall and winter nights, this comforting dish is flavorful, nourishing, and incredibly satisfying.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-Inspired

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp olive oil or coconut oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp chili flakes or 1 fresh chili (optional)
• 1 cup pumpkin purée (or 2 cups fresh cubed pumpkin)
• 1 tbsp tomato paste
• 1 cup full-fat coconut milk
• 1/2 cup chicken broth or water
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish
• Cooked rice or naan, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Season chicken pieces with salt and pepper.
2. In a large skillet or pot, heat oil over medium heat. Sauté onion until soft, about 5 minutes.
3. Add garlic and ginger. Cook for 1 minute until fragrant.
4. Stir in curry powder, cumin, coriander, turmeric, and chili flakes. Toast spices for 1 minute.
5. Add chicken and cook for 5–7 minutes until browned.
6. Stir in pumpkin purée and tomato paste. Mix to combine.
7. Pour in coconut milk and broth. Stir and bring to a simmer.
8. Cover and simmer for 15–20 minutes (25+ if using fresh pumpkin), until chicken is cooked through and tender.
9. Adjust seasoning. Garnish with fresh cilantro or parsley.
10. Serve hot over rice or with naan.

Notes

• For extra richness, stir in a spoonful of peanut butter or cashew cream.
• To thicken the curry, simmer uncovered or mash some pumpkin into the sauce.
• Add leafy greens like spinach or kale during the last few minutes of cooking.
• This curry gets even better the next day—perfect for meal prep!

Nutrition

• Serving Size: 1 portion (without rice)
• Calories: 370
• Sugar: 4g
• Sodium: 520mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 90mg