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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.
You can see here that I paired the chicken curry with some rice and roasted brussels sprouts when I made it. I go back and forth of whether or not I should be including grains in my diet, but as the temperatures drop I find myself reaching for a bag of rice or quinoa more frequently. When you make this dish you will definitely want something good and carb-y like rice or naan to soak up all of the creamy sauce.
Be sure to read through all the directions because your last cooking step will determine how thick the sauce will be. Less cook time leaves you with a thinner, lighter sauce and more cook time, of course, gives you a thicker, deeper sauce. I’ve made it both ways and its great!
P.S. make sure to look below the recipe card to see how you could sub chickpeas for the chicken and make it fully vegan!!
Pumpkin Coconut Chicken Curry
ingredients:
- 1 1/2 lb chicken breast
- 1 can full fat coconut milk (the one I used)
- 1/4 cup pureed pumpkin (the one I used)
- 1 tsp ground ginger
- 1 1/2 tsp ground turmeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp chili powder
- 2 cloves of garlic
- 2 tbsp avocado or coconut oil (the one I used)
instructions:
- Combine all dry seasonings thoroughly in a large mixing bowl
- Cube chicken breast into bite size pieces and add to bowl with spices
- Toss chicken in spice mixture until all pieces are evenly coated
- Mince garlic cloves and add to a large frying pan or wok with 2 tbsp avocado oil. Heat on medium low until fragrant about 3 minutes
- Add seasoned chicken to the pan and increase heat to medium high. Cook chicken until almost cooked through, tossing frequently
- While chicken is cooking whisk coconut milk and pumpkin together until fully combined.
- Reduce heat to medium and add sauce to the pan. Cover the pan and simmer for 5-7 minutes (longer if you like a thicker curry)
- Serve with rice or naan or veggies!
Not a meat person? You can make this recipe fully vegan by subbing the chicken for 2 cans of chickpeas!
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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!
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!
Made this tonight and it is absolutely amazing!
Can this be a freezer meal?
I haven’t tried it, but I think it could work! I just worry the chicken would be dry.
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!
Yay! Thank you for sharing that Laura!! I am sure it will be helpful to many people!
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!
AH that makes me so happy! Love those additions!
Do you have the nutritional info for this recipe by chance?
Thank you!
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 😊
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!
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 🙌🏻
Left out the comment of: it froze and thawed extremely well! Chicken didn’t dry out and chickpeas held up!
YAY so glad you love it!!!