Why You’ll Love This Recipe
You’ll love how this curry combines the natural sweetness of pumpkin with the savory richness of coconut milk and spices. It’s easy to make, wholesome, and deeply satisfying. The chicken adds protein, while the pumpkin lends a silky texture that makes the curry both creamy and vibrant. It’s also versatile—delicious with rice, naan, or even on its own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breast or thighs, cut into bite-sized pieces
- Pumpkin, peeled and cubed (or use canned pumpkin puree)
- Coconut milk
- Onion, chopped
- Garlic, minced
- Fresh ginger, grated
- Red curry paste or yellow curry powder
- Olive oil or coconut oil
- Fish sauce (optional, for depth of flavor)
- Brown sugar or honey
- Lime juice
- Salt and pepper
- Fresh cilantro or basil for garnish
- Cooked jasmine rice or basmati rice for serving
Directions
- Heat oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the curry paste or powder and cook for 1 minute, stirring to release the spices’ aroma.
- Add the chicken pieces and cook until lightly browned on all sides.
- Stir in the coconut milk, pumpkin, and brown sugar. Bring to a gentle simmer.
- Reduce the heat to low and simmer for 15–20 minutes, or until the chicken is cooked through and the pumpkin is tender.
- Season with fish sauce (if using), lime juice, salt, and pepper to taste.
- Garnish with fresh cilantro or basil and serve hot with rice.
Servings and timing
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
- Substitute sweet potato for pumpkin for a slightly different flavor.
- Add spinach, bell peppers, or green beans for extra vegetables.
- Make it vegetarian by replacing the chicken with chickpeas or tofu.
- For extra spice, add sliced chili or a dash of cayenne pepper.
- Use red curry paste for a bold flavor or yellow curry powder for a milder taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of coconut milk or water if the curry thickens after refrigeration. This curry also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works perfectly and gives a smooth, creamy consistency.
What type of chicken is best for curry?
Boneless, skinless chicken thighs stay juicy, but chicken breast also works well.
How do I make the curry thicker?
Simmer the sauce uncovered for a few extra minutes or mash some of the pumpkin pieces into the sauce.
Can I make this curry in advance?
Absolutely. It tastes even better the next day as the flavors deepen.
Is this curry spicy?
It depends on the curry paste or powder you use—start mild and adjust to taste.
What can I serve with pumpkin curry?
It pairs well with jasmine rice, basmati rice, or warm naan bread.
Can I make it dairy-free?
Yes, it’s already dairy-free if you use coconut milk.
How do I store leftovers?
Refrigerate in a sealed container for up to 4 days or freeze for longer storage.
Can I add other proteins?
Yes, shrimp, tofu, or even lentils make great alternatives to chicken.
How do I balance the flavors if it’s too spicy?
Add a bit more coconut milk or a teaspoon of sugar to mellow the heat.
Conclusion
Pumpkin Curry with Chicken is a flavorful, comforting dish that showcases the perfect harmony of creamy coconut, tender chicken, and naturally sweet pumpkin. Whether you’re cooking for a cozy weeknight dinner or meal prepping for the week, this curry delivers warmth, nutrition, and rich, satisfying flavor in every spoonful.
PrintPumpkin Curry With Chicken
A comforting and aromatic curry that blends tender chicken, creamy pumpkin, and coconut milk with warm spices. This hearty dish is perfect for cozy dinners or meal prep, offering a balance of sweet, savory, and spiced flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 cups pumpkin, peeled and cubed (or 1 cup canned pumpkin puree)
- 1 cup coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste or 1 tbsp yellow curry powder
- 2 tbsp olive oil or coconut oil
- 1 tbsp fish sauce (optional)
- 1 tsp brown sugar or honey
- 1 tbsp lime juice
- Salt and black pepper, to taste
- Fresh cilantro or basil, for garnish
- Cooked jasmine or basmati rice, for serving
Instructions
- Heat oil in a large skillet or pot over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in curry paste or powder and cook for another minute to release the spices’ aroma.
- Add chicken pieces and cook until lightly browned on all sides.
- Stir in coconut milk, pumpkin, and brown sugar. Bring to a gentle simmer.
- Reduce heat to low and cook for 15–20 minutes, or until chicken is cooked through and pumpkin is tender.
- Season with fish sauce (if using), lime juice, salt, and pepper to taste.
- Garnish with fresh cilantro or basil and serve hot with rice.
Notes
- Use canned pumpkin puree for a smoother, creamier curry.
- Adjust spice level by using more or less curry paste.
- Add extra veggies like spinach or bell peppers for more nutrition.
- This curry freezes well—store up to 2 months and reheat gently.
- For a vegetarian version, replace chicken with chickpeas or tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
