March 9, 2020

Pumpkin Coconut Chicken Curry

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This Pumpkin Coconut Chicken Curry is a savory one-pan meal made with flavorful spices, pureed pumpkin, and creamy coconut milk. Use your leftover canned pumpkin in this healthy chicken curry!

Pumpkin isn’t just for sweet recipes!

This pumpkin coconut chicken curry is the perfect proof that I should just leave the baking to the experts and I’ll stick to the savory foods. I was working my bum off trying to come up with delicious and innovative pumpkin desserts, when what I should have been doing is using my pumpkin in savory dishes! This warm and creamy, yet spicy curry is a wonderful meal to welcome those cold fall nights.

I would love to tell you that these meal made for delicious leftovers, but I cannot because there was nothing leftover after the first night!! So, if I can impart any wisdom on you, I would tell you to double the recipe because you will be wanting more later.

I serve this healthy chicken curry with cauliflower rice or regular rice depending on my mood and whether or not I am on the Whole30. You can also make this recipe fully vegan with 2 cans of chickpeas instead of chicken!

What kitchen tools will I need to make this Pumpkin Coconut Chicken Curry?

What ingredients do I need to make this healthy chicken curry?

Yellow onion
Garlic cloves
Avocado oil
Chicken breast or chickpeas
Full fat coconut milk
Pumpkin puree
Ground ginger
Ground turmeric
Cumin
Cinnamon
Black pepper
Salt
Chili powder
Optional: arrowroot starch

Let’s make some Pumpkin Coconut Chicken Curry!

Step 1: Prep the ingredients

First, dice the onion, mince the garlic, and mix spices together in a small mixing bowl. Then, cube the chicken into bite size pieces.

Step 2: Saute onions, garlic and spices

Next, add avocado oil to a frying pan over medium-low heat. Add the onion and garlic to the pan and saute until fragrant about 3 minutes. Then, add the spice mixture to the pan and toast the spices with the onion and garlic for a minute.

Step 3: Saute Chicken

Next, increase the heat to medium and add the chicken in the pan with the onions, garlic and spices. Saute the chicken tossing frequently until almost fully cooked about 5 minutes.

Step 4: Simmer in sauce and thicken

Then, combine pumpkin puree and coconut milk in a small mixing bowl. Pour into the frying pan and increase heat. Cook until the mixture bubbles. Then, reduce to a simmer.

Simmer uncovered for 8 minutes. Optional step to thicken sauce: While simmering combine 1/4 cup of water with 1 tbsp arrowroot starch. Pour mixture in pan and stir mixture until sauce thickens. Remove from heat and enjoy!

Step 5: Enjoy!

Can I make this pumpkin curry vegetarian?

Yes, just replace the chicken with 2 cans of chickpeas and you will be left with a fully vegan recipe!

How long will this one pan meal last in the fridge?

Once prepared, store this Pumpkin Coconut Chicken Curry in the fridge in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.

Keep reading to grab the full recipe for the curry. If you make this recipe please leave a rating and review in the comments or let me know on Instagram.