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Hearty And Filling Pumpkin Curry With Chicken

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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.

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

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!

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