Pumpkin Chicken Curry Recipe

Introduction

This Pumpkin Chicken Curry is a comforting and flavorful dish that combines tender chicken with creamy pumpkin and warm spices. Perfect for a cozy dinner, it brings a delicious twist to traditional curry with its rich, velvety sauce.

Ingredients

• 2 medium chicken breasts (boneless, skinless; chicken thighs can also be used)
• 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
• 1 medium yellow onion (or white onion)
• 1 can (14.5 oz) diced tomatoes with juices
• 2 tablespoons tomato paste
• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) 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
• Rice, cauliflower rice, lentils, couscous, farro, or quinoa for serving
• Optional toppings: chopped fresh cilantro, red pepper flakes, extra coconut milk

Instructions

1. Step 1: Dice chicken into small pieces (½ inch to 1 inch). Place in a bowl, drizzle with olive oil, and season generously with salt and pepper. Stir to coat evenly.
2. Step 2: Heat a large skillet over medium heat. Sauté the 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 splash of water or olive oil, then sauté the 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, and cinnamon.
6. Step 6: Return the cooked chicken to the skillet and stir into the curry sauce. Cover with a lid, reduce heat to low, and simmer for 10-15 minutes to allow flavors to meld.
7. Step 7: Serve the curry over your choice of rice, grain, or legumes. Garnish with chopped cilantro, red pepper flakes, or extra coconut milk if desired. Enjoy!

Tips & Variations

• Use boneless, skinless chicken thighs for a juicier texture and richer flavor.
• For a spicier curry, increase the chili powder or add fresh chopped chili peppers.
• Try swapping pumpkin puree for butternut squash puree for a slightly different sweetness.
• Serve over cauliflower rice for a low-carb or grain-free option.
• To deepen the flavor, toast the spices in the dry skillet for 1-2 minutes before adding liquids.

Storage

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 4-6 months. When reheating, warm gently on the stovetop or in the microwave. The curry thickens as it cools, 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 chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great and tend to be juicier and more flavorful, making them an excellent substitute.

Is canned pumpkin puree the same as pie filling?

No, use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that can alter the recipe’s taste.

Pumpkin Chicken Curry Recipe

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★★★★★

4.6 from 297 reviews

This comforting Pumpkin Chicken Curry features tender chicken simmered in a rich, flavorful sauce made with pumpkin puree, coconut milk, and a fragrant blend of spices. Perfectly balanced with a hint of sweetness from brown sugar and a touch of acidity from fresh lemon juice, this dish makes a hearty meal served over rice or your favorite grain. Easy to prepare on the stovetop, it’s a warming and nutritious dinner option that combines the creaminess of coconut and pumpkin with the boldness of curry spices.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Chicken

• 2 medium chicken breasts (boneless-skinless, or chicken thighs can be used)
• 1 tablespoon extra virgin olive oil (or avocado/grapeseed oil)
• Salt and ground black pepper, to taste

Vegetables & Base

• 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

Seasonings & Spices

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

To Serve (Optional)

• Cooked rice (white or brown), cauliflower rice, lentils, couscous, farro, or quinoa
• Chopped fresh cilantro
• Red pepper flakes
• Extra coconut milk

Instructions

1. Prepare Chicken: Dice chicken into small pieces about ½ to 1 inch in size. Place in a small bowl, drizzle with olive oil, and season generously with salt and pepper. Stir until all pieces are evenly coated.
2. Sauté Chicken: Heat a large skillet over medium heat. Add chicken in 2-3 batches to avoid overcrowding, which prevents proper browning. Cook chicken until browned on all sides and cooked through. Remove cooked chicken from skillet and set aside.
3. Sauté Onion: Dice the onion and add to the now-empty skillet. Deglaze the pan by adding a splash of water or olive oil to loosen browned bits from the chicken. Sauté onion for 2-3 minutes until soft and translucent.
4. Add Base Ingredients: Add canned diced tomatoes with juices, tomato paste, pumpkin puree, coconut milk, and freshly squeezed lemon juice to the skillet. Stir well to combine.
5. Season and Combine: Stir in brown sugar along with curry powder, mild chili powder, salt, black pepper, cumin, mustard seed, coriander seed, and cinnamon. Mix thoroughly to incorporate spices into the sauce.
6. Simmer Curry: Return the cooked chicken pieces to the skillet, mixing them into the curry sauce. Cover the skillet with a lid, reduce heat to low, and simmer gently for 10-15 minutes to meld flavors and thicken the sauce.
7. Serve: Spoon the curry over cooked rice or your preferred grain. Garnish with fresh chopped cilantro, red pepper flakes, and a drizzle of extra coconut milk if desired. Enjoy warm.
8. Store Leftovers: Allow any leftover curry to cool completely, then store in an airtight container. Refrigerate for 3-4 days or freeze for 4-6 months.
9. Reheat Leftovers: Reheat gently on the stovetop or microwave. As the curry thickens upon sitting, stir in a splash of water or chicken stock to loosen before serving.

Notes

• Chicken thighs can be substituted for chicken breasts for more flavor and juiciness.
• Use canned pumpkin puree, not pumpkin pie filling, to keep the flavors savory and naturally sweet.
• Full-fat canned coconut milk provides the best creamy texture; avoid boxed coconut milk.
• Mild chili powder is recommended, but adjust to taste for spiciness.
• Deglazing the pan after cooking chicken helps release flavorful browned bits enhancing the curry sauce.
• Simmering on low heat helps the sauce thicken and flavors to meld well.
• This dish pairs wonderfully with a variety of grains or legumes, including rice, quinoa, or lentils.
• Leftovers thicken considerably; add liquid when reheating to achieve desired consistency.

Keywords: pumpkin chicken curry, chicken curry recipe, easy curry recipe, pumpkin curry, coconut milk curry, stovetop chicken curry