Pumpkin Coconut Chicken Curry
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This Pumpkin Coconut Chicken Curry is a delicious and savory pumpkin curry recipe made with flavorful spices, pureed pumpkin, and creamy coconut milk. Use your leftover canned pumpkin in this healthy chicken curry!
Use your leftover pumpkin puree for a savory pumpkin curry recipe
This pumpkin coconut chicken curry is the perfect way to use any leftover pumpkin puree. Just take the pumpkin and mix it with savory spices, chicken and a creamy coconut milk for a healthy chicken curry.
This warm and creamy, yet spicy curry is a wonderful meal to welcome those cold fall nights. I serve this pumpkin coconut 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!
Check out these other healthy pumpkin recipes
- Spicy Pumpkin One Pot Pasta
- Healthy Pumpkin Chicken Chili
- Healthy Pumpkin Chocolate Chip Muffins
- Pumpkin Spice Chocolate Chip Cookies
What kitchen tools will I need to make this Pumpkin Coconut Chicken Curry?
- Measuring spoons
- Liquid measuring cup
- Measuring cups
- Can opener
- Large frying pan
- Sharp knife
- Cutting board
- Wooden mixing spoon
What ingredients do I need to make this healthy pumpkin curry recipe?
- 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
Can I use regular dairy instead?
Yes! If you want to use regular dairy you can use unsalted butter and heavy cream in place of ghee and full fay coconut milk.
How to make pumpkin 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 pumpkin coconut curry 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.
What should I serve this with?
I like to serve this pumpkin curry with fluffy white rice or coconut rice and roasted veggies! I love to make a batch of crispy air fryer brussles sprouts and serve them in the same bowl as the curry.
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.
Pumpkin Coconut Chicken Curry
A healthy one pan chicken curry made with creamy pumkin puree!
Ingredients
- 1 small yellow onion
- 3 cloves of garlic
- 2 tbsp avocado oil
- 1 tsp ground ginger
- 1 1/2 tsp ground turmeric
- 1/2 tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp chili powder
- 2 boneless skinless chicken breasts
- 1 can full fat coconut milk (15oz)
- 1/4 cup pumpkin puree
- Optional: 1/4 cup water
- Optional: 1 tbsp arrowroot starch
Instructions
- Dice yellow onion, mince garlic, and combine all seasonings in a small mixing bowl
- Then cube chicken
- Heat avocado oil, onion, and garlic in a large frying pan over medium-low heat
- Saute until fragrant about 3 minutes
- Add spices to the pan and toast for about a minute
- Increase heat to medium and add chicken to the pan
- Toss chicken to coat in spices and saute until almost fully cooked about 6 minutes
- While the chicken cooks mix together pumpkin puree and coconut milk in a small mixing bowl
- Pour sauce into pan and increase heat to medium-high until the sauce bubbles
- Reduce to a simmer and simmer for 8 minutes stirring occasionally
- Optional step to thicken sauce: combine 1/4 cup water and 1 tbsp arrowroot starch, pour mixture into pan, stir until sauce thickens and coats chicken
- Remove from heat and enjoy with rice or caulilfower rice and veggies
Kellie says
This looks so delish & I was going to make it last night. However, recipe doesn’t have any curry in the ingredients? Just turmeric? Is that right? I’m no a novice in the kitchen so I didn’t trust myself enough to just go for it with curry & not turmeric. Can you clarify? I’m so eager to eat this! 🙂 Thanks!
Madeline Tague says
Hi Kellie! There are actually lots of spices in the recipe list, not just turmeric. Traditional curry powder is just a blend of different spices so there is no "curry" spice. If you prefer to use curry powder instead of my spice mixture that will work too!
Ashley Jean Bagwell says
Made this tonight and it is absolutely amazing!
Aja breuer says
Can this be a freezer meal?
Madeline Tague says
I haven’t tried it, but I think it could work! I just worry the chicken would be dry.
Laura says
Made this as a freezer meal and as long as you keep the chicken in large pieces prior to freezing, it doesn’t dry out. Even froze it with rice and it reheated perfectly!
Madeline says
Yay! Thank you for sharing that Laura!! I am sure it will be helpful to many people!
Madeleine says
This is one of my favorite fall recipes! I have made it several times, with both chicken and chickpeas. Tonight I mixed in kale and onion!
Madeline Tague says
AH that makes me so happy! Love those additions!
Kristel says
Do you have the nutritional info for this recipe by chance?
Thank you!
Misia says
This recipe is amazing! My daughters and I are in love. I am not able to do nightshades and always loved butter chicken; this is the best of both worlds. On repeat at my house! Thank you so much 😊
Madeline says
YAY! So glad you’re all enjoying it! and props to you for avoiding nightshades!! I know that it helps my arthritis when I do, but I don’t have the will power!
Cheyenne says
Absolutely love this recipe!! I have made it both ways and prefer it with chickpeas. It comes together so quick and easy, not a lot of prep!! I’m thankful you share you abilities with us in the gluten free and dairy free community 🙌🏻
Cheyenne says
Left out the comment of: it froze and thawed extremely well! Chicken didn’t dry out and chickpeas held up!
Madeline says
YAY so glad you love it!!!
rainia says
We are obsessed with this dish in our house! It was so easy (i’m new to cooking all the time) to make! The smells were amazing.
★★★★★
Madeline says
Ah YAY! I am so glad. I agree it smells SO good while its cooking!
Elle says
Can you make this with chicken thighs?
Madeline says
Yes! I think it would be delicious with chicken thighs! Use about 1.5 lbs worth.
Sarah says
This was so good! Very easy to make and a great use of pumpkin. I added closer to 1/2 cup to use more of the can. I’ll definitely be making it again!
★★★★★
Katie says
This was such an easy recipe- very pantry friendly for this quarantine situation too! My family told me they didn’t like curry and after eating this they asked for this recipe to be put in the regular rotation. I added raw spinach at the end as the sauce was simmering and it was delicious!
★★★★★
Madeline says
Ah YAY! I’m so glad!! Love the spinach addition!
Jo says
Best chicken curry recipe I’ve made to date. We have an old-fashioned leather-bound recipe book where once or twice a year we write by hand a recipe that we really, really, liked. Just finished putting this one in there. The only thing we did differently was add a few chopped mushrooms 4 or 5 mins after the chicken, and, as per another reviewer, sprinkled some kale in. FANTASTIC.
★★★★★
Madeline says
AH YAY! Thank you for sharing!!! I’m so honored to have made it into the book!
Nicole says
Has this recipe recently changed? I’ve made it several times in the past as it’s a favorite in my house, and I don’t remember the onions or the step about toasting the spices. Unless quarantine has gotten the best of my brain 😅
Madeline says
Hi Nicole!! Yes I updated it!! The old version had you toss the chicken in the spice and cook it like that without onions. I retested and found I liked this way better BUT both ways are delicious and willl work!
Nicole says
Thank goodness I’m not crazy lol! Can’t wait to try this way. Thank you 🙂
Jenna says
this was my first time making a curry and this recipe made it SO easy! Definitely going to be a meal that I make frequently this fall and winter! chickpea version is delish
Madeline says
Yay! Love to hear that! Thank you
Michele says
Yum!!! Boys out of town tonight so made this with chickpeas. Soooooo good!! Perfect combo. Can’t wait until I have the leftovers. Thanks for another great one!!!
★★★★★
Madeline says
ooo I am so glad!! I LOVE this recipe with chickpeas!
Morgan says
Very excited to make this recipe! Do you think it could be made in the instant pot rather than stovetop? I’m planning on doubling it, and am wondering if it would be easier in the instant pot. Thanks!
★★★★★
Madeline says
Hi! Definitely can be done in the instant pot! Just make sure there is enough liquid to cover the chicken pieces. If it looks like there isnt enough you can add some chicken broth. I would do manual high pressure for 10 minutes!
Desiree says
Delicious. My girls even liked it , I wasn’t sure they would!
★★★★★
Madeline says
thank you!! so glad to hear that!
Hannah says
This recipe was DELICIOUS! Easy, fast, filling and so tasty! I’m so glad I have left overs for the week! Thank you for sharing this recipe
Madeline says
wonderful! thank you!!
Rachel says
I don’t know if I’ve ever left a comment on a recipe blog, but THIS WAS AMAZING. so quick and easy, filling, and probably one of the best chicken curries I’ve made at home 🙏 excited to try more of your recipes!
★★★★★
Madeline says
amazing!! thank you!!
Madeline says
Thank you!!! I am so glad!!!
Katherine says
This dish was extremely easy and super delicious. I highly recommend!!! Especially if you’re dairy free!
★★★★
Madeline says
amazing! Thank you so much!
Christine says
I don’t even like curry and I loved this dish! It is so comforting and makes for a great fall recipe.
★★★★★
Madeline says
ah I am so glad!! Thank you!
Amanda Jones says
I was looking for some fall dishes to try and came across this one. I made it for the first time tonight for the fam and we love it. I doubled the recipe with four chicken and extra coconut milk and pumpkin puree, but forgot to double the spices 😄 but it still turned out good. Thanks for giving the recipe!
★★★★★
Madeline says
I am so glad!! Thank you!!!
Madeline says
amazing!! Thank you!! so glad it was still good
Ashlynn says
This was incredible! The spices, creamy coconut milk, and pumpkin created a meld of delicious flavor. Our friends loved it to and we served it with white rice, cauliflower rice, broccoli, and naan. It was a dinner winner and we will be making again soon! Thank you for the recipe!
★★★★★
Madeline says
that meal sounds wonderful!! Thank you!!
Laura says
Easy and delicious! My ideal comfort food and my go-to dinner recipe for serving to guests 🙂
★★★★★
Madeline says
so wonderful!! thank you!
Rory says
Made this for my family and everyone loved it! Super simple to make. We did a combo of chicken and chickpeas and loved it!
★★★★★
Madeline says
wonderful!! love the mix of both!
Kaleigh says
This is the perfect cozy meal! I love your spicy pumpkin pasta recipe and had some chicken thighs to use, so I switched it up and made this recipe. It was so quick and easy to make, and so good! My husband is now requesting that we add this to our weeknight rotation.
★★★★★
Madeline says
love that !! thank you!!
Sabrina says
this is easily my favorite meal prep recipe EVER. don’t let “pumpkin” make you believe you can’t eat this year round. and if you don’t even like pumpkin, it is not strong at all! all the flavors are extremely well balanced, and i add even more chili powder because i want it spicy. either way, it’s delicious and quite easy!!!! this recipe made just for myself could last me about 5 dinners, so it’s a good quantity too.
★★★★★
Madeline says
wonderful!! thank you so much!
Mindy says
easy and delicious!!!
★★★★★
Madeline says
thank you!
Vickie says
Could you do this in a slow cooker if you browned the chicken slightly first?
Madeline says
yes! sorry for the late reply, but that should work fine. I would cook over low
Anastasia says
So delicious! I had leftover pumpkin puree and didn’t know what yo use it for. This recipe was the perfect solution. Filling, flavorful and quite easy to make. The perfect recipe for those of us who need to avoid dairy, gluten snd soy products
★★★★★
Madeline says
That makes my day! Thanks so much!
Jenn says
This recipe is amazing. I basically never follow recipes to the letter, but I did this time, and it was SO good. My husband is not generally a fan of coconut milk-based curries but the spice combo in this won him over. Gonna start working my way through the Mad About Food back catalogue! Thanks for a new fall staple 🙂
★★★★★
Madeline says
Thanks so much Jenn! Love when my recipes can change someone’s mind. Thanks for the review!
Alisha says
So delicious! I was hesitant about the cinnamon but it was so so good. Next time I will add veggies in with the chicken. Yum!
★★★★★
Alden Gregory says
This recipe was so good!!! I was nervous at first because there was no Curry powder but it did not disappoint! Gotta trust that you know what you’re doin!
★★★★★
Andrea Monaghan says
So delicious! Loved by the whole family, even the little ones. Will make this again and again!
★★★★★
Madeline says
yay!! thank you!
Marguerite says
Absolutely delicious! My favorite fall recipe that I reallyyy look forward to making each year
★★★★★
Madeline says
ahh yay! i’m making it this week too!
Rachel says
Took this to a pumpkin themed potluck for our Church event and it was a hit! Didn’t have any leftovers… which means I have to make some more tomorrow!
★★★★★
Madeline says
that’s awesome! thanks Rachel!
Ivelisse says
Amazing flavor! Easy to make! Had some leftover chicken in the fridge and all ingredients are pantry friendly!
★★★★★
Madeline says
yay! So glad!
Andrea says
This was so easy to make and so delicious! It was perfect for my dairy free 2 year old – he loved it! I served it with rice and roasted broccoli. So good!
Andrea says
And I meant to hit 5 stars! 🙂
★★★★★
Madeline says
yay thank you!!
sonya indra says
Can I use anything else aside from the coconut? I’m allergic
Madeline says
Hi Sonya,
I would recommend replacing it with vegetable broth and then reduce heat to low after simmering and slowly mix in a bit of heavy cream until desired creaminess! thanks!
Lauren W says
YUM – this sauce is sooo yummy. A great weeknight recipe.. already can’t wait to make it again. Pumpkin makes the sauce so luscious! I added some extra veg to the curry, so also added some extra pumpkin + broth to make sure the ratios were right.
★★★★★
Madeline says
Yes, this sauce is so good! Glad you enjoyed it, Lauren!
LDA says
Absolutely DELICIOUS! This is a favorite recipe that I have made several times. I typically make with chicken, but I love to add cauliflower and/or green beans. Then it’s got everything you need for a nutritious meal. I also like crumbled cashews or thin sliced almonds as a garnish when serving.
★★★★★
Madeline says
YUM!! Thank you!