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Pumpkin Coconut Chicken Curry

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By: MadelinePosted: 03/09/2020Updated: 07/06/2021

This post may contain affiliate links. Please read my disclosure policy.

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!

Three quarter view of pumpkin curry in a frying pan with a wooden spoon in it.

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
Three quarter view of pumpkin coconut chicken curry in a bowl with white rice

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
Above view of pumpkin coconut curry in a pan with a wooden 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.

Three quarter view of pumpkin curry in a pan with a wooden spoon

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!

Three quarter view of pumpkin chicken curry in a bowl with rice

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.

Image for pining pumpkin coconut chicken curry on pinterest
Recipe

Pumpkin Coconut Chicken Curry

★★★★★ 5 from 28 reviews

A healthy one pan chicken curry made with creamy pumkin puree!

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Print Pin it Rate recipe Save recipe
Servings: 4 servings 1x

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

  1. Dice yellow onion, mince garlic, and combine all seasonings in a small mixing bowl
  2. Then cube chicken
  3. Heat avocado oil, onion, and garlic in a large frying pan over medium-low heat
  4. Saute until fragrant about 3 minutes
  5. Add spices to the pan and toast for about a minute
  6. Increase heat to medium and add chicken to the pan
  7. Toss chicken to coat in spices and saute until almost fully cooked about 6 minutes
  8. While the chicken cooks mix together pumpkin puree and coconut milk in a small mixing bowl
  9. Pour sauce into pan and increase heat to medium-high until the sauce bubbles
  10. Reduce to a simmer and simmer for 8 minutes stirring occasionally
  11. 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
  12. Remove from heat and enjoy with rice or caulilfower rice and veggies
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Above view of chickpea pumpkin curry in a bowl with rice
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Kellie says

    Posted on 4/11 at 2:57 pm

    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!

    Reply
    • Madeline Tague says

      Posted on 4/11 at 3:10 pm

      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!

      Reply
  2. Ashley Jean Bagwell says

    Posted on 9/30 at 10:17 pm

    Made this tonight and it is absolutely amazing!

    Reply
  3. Aja breuer says

    Posted on 10/2 at 2:14 am

    Can this be a freezer meal?

    Reply
    • Madeline Tague says

      Posted on 10/11 at 12:13 am

      I haven’t tried it, but I think it could work! I just worry the chicken would be dry.

      Reply
      • Laura says

        Posted on 12/30 at 7:11 pm

        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!

        Reply
        • Madeline says

          Posted on 12/30 at 7:59 pm

          Yay! Thank you for sharing that Laura!! I am sure it will be helpful to many people!

          Reply
  4. Madeleine says

    Posted on 10/11 at 12:06 am

    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!

    Reply
    • Madeline Tague says

      Posted on 10/11 at 12:12 am

      AH that makes me so happy! Love those additions!

      Reply
  5. Kristel says

    Posted on 10/13 at 1:13 am

    Do you have the nutritional info for this recipe by chance?
    Thank you!

    Reply
  6. Misia says

    Posted on 1/23 at 7:12 pm

    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 😊

    Reply
    • Madeline says

      Posted on 1/24 at 12:35 pm

      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!

      Reply
  7. Cheyenne says

    Posted on 2/4 at 6:39 pm

    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 🙌🏻

    Reply
    • Cheyenne says

      Posted on 2/4 at 6:40 pm

      Left out the comment of: it froze and thawed extremely well! Chicken didn’t dry out and chickpeas held up!

      Reply
    • Madeline says

      Posted on 2/4 at 9:27 pm

      YAY so glad you love it!!!

      Reply
  8. rainia says

    Posted on 4/8 at 7:18 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/8 at 9:41 pm

      Ah YAY! I am so glad. I agree it smells SO good while its cooking!

      Reply
  9. Elle says

    Posted on 4/10 at 8:34 am

    Can you make this with chicken thighs?

    Reply
    • Madeline says

      Posted on 4/10 at 8:51 am

      Yes! I think it would be delicious with chicken thighs! Use about 1.5 lbs worth.

      Reply
  10. Sarah says

    Posted on 4/15 at 1:25 pm

    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!

    ★★★★★

    Reply
  11. Katie says

    Posted on 4/17 at 8:50 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/18 at 10:52 am

      Ah YAY! I’m so glad!! Love the spinach addition!

      Reply
  12. Jo says

    Posted on 4/18 at 4:58 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/19 at 9:56 am

      AH YAY! Thank you for sharing!!! I’m so honored to have made it into the book!

      Reply
  13. Nicole says

    Posted on 4/27 at 6:45 pm

    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 😅

    Reply
    • Madeline says

      Posted on 4/27 at 6:50 pm

      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!

      Reply
      • Nicole says

        Posted on 4/27 at 9:05 pm

        Thank goodness I’m not crazy lol! Can’t wait to try this way. Thank you 🙂

        Reply
  14. Jenna says

    Posted on 9/17 at 4:58 pm

    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

    Reply
    • Madeline says

      Posted on 9/18 at 3:16 pm

      Yay! Love to hear that! Thank you

      Reply
  15. Michele says

    Posted on 9/28 at 6:57 pm

    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!!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/29 at 9:27 am

      ooo I am so glad!! I LOVE this recipe with chickpeas!

      Reply
  16. Morgan says

    Posted on 9/29 at 9:17 am

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/29 at 9:26 am

      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!

      Reply
  17. Desiree says

    Posted on 10/3 at 11:01 pm

    Delicious. My girls even liked it , I wasn’t sure they would!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/4 at 9:03 am

      thank you!! so glad to hear that!

      Reply
  18. Hannah says

    Posted on 10/18 at 7:28 pm

    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

    Reply
    • Madeline says

      Posted on 10/19 at 9:43 am

      wonderful! thank you!!

      Reply
  19. Rachel says

    Posted on 11/4 at 3:44 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/5 at 1:32 pm

      amazing!! thank you!!

      Reply
    • Madeline says

      Posted on 11/5 at 1:32 pm

      Thank you!!! I am so glad!!!

      Reply
  20. Katherine says

    Posted on 11/18 at 8:06 pm

    This dish was extremely easy and super delicious. I highly recommend!!! Especially if you’re dairy free!

    ★★★★

    Reply
    • Madeline says

      Posted on 11/19 at 11:15 am

      amazing! Thank you so much!

      Reply
  21. Christine says

    Posted on 11/19 at 6:21 pm

    I don’t even like curry and I loved this dish! It is so comforting and makes for a great fall recipe.

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/19 at 8:46 pm

      ah I am so glad!! Thank you!

      Reply
  22. Amanda Jones says

    Posted on 12/1 at 10:33 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/2 at 8:39 am

      I am so glad!! Thank you!!!

      Reply
    • Madeline says

      Posted on 12/4 at 3:27 pm

      amazing!! Thank you!! so glad it was still good

      Reply
  23. Ashlynn says

    Posted on 12/8 at 10:36 am

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/9 at 7:15 am

      that meal sounds wonderful!! Thank you!!

      Reply
  24. Laura says

    Posted on 12/28 at 2:52 pm

    Easy and delicious! My ideal comfort food and my go-to dinner recipe for serving to guests 🙂

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/28 at 9:47 pm

      so wonderful!! thank you!

      Reply
  25. Rory says

    Posted on 1/17 at 3:40 pm

    Made this for my family and everyone loved it! Super simple to make. We did a combo of chicken and chickpeas and loved it!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/18 at 12:45 pm

      wonderful!! love the mix of both!

      Reply
  26. Kaleigh says

    Posted on 1/19 at 11:05 am

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/19 at 12:37 pm

      love that !! thank you!!

      Reply
  27. Sabrina says

    Posted on 4/11 at 5:57 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/12 at 1:49 pm

      wonderful!! thank you so much!

      Reply
  28. Mindy says

    Posted on 8/22 at 8:26 pm

    easy and delicious!!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/8 at 8:46 am

      thank you!

      Reply
  29. Vickie says

    Posted on 8/28 at 7:30 am

    Could you do this in a slow cooker if you browned the chicken slightly first?

    Reply
    • Madeline says

      Posted on 9/8 at 8:45 am

      yes! sorry for the late reply, but that should work fine. I would cook over low

      Reply
  30. Anastasia says

    Posted on 10/5 at 11:06 am

    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

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/5 at 12:01 pm

      That makes my day! Thanks so much!

      Reply
  31. Jenn says

    Posted on 10/14 at 8:10 pm

    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 🙂

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/20 at 2:39 pm

      Thanks so much Jenn! Love when my recipes can change someone’s mind. Thanks for the review!

      Reply
  32. Alisha says

    Posted on 10/15 at 5:58 pm

    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!

    ★★★★★

    Reply
  33. Alden Gregory says

    Posted on 10/18 at 1:45 pm

    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!

    ★★★★★

    Reply
  34. Andrea Monaghan says

    Posted on 11/5 at 10:31 am

    So delicious! Loved by the whole family, even the little ones. Will make this again and again!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/5 at 11:44 am

      yay!! thank you!

      Reply
  35. Marguerite says

    Posted on 10/2 at 7:05 pm

    Absolutely delicious! My favorite fall recipe that I reallyyy look forward to making each year

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/3 at 6:32 pm

      ahh yay! i’m making it this week too!

      Reply
  36. Rachel says

    Posted on 10/16 at 3:47 pm

    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!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/20 at 1:42 pm

      that’s awesome! thanks Rachel!

      Reply
  37. Ivelisse says

    Posted on 10/25 at 10:17 pm

    Amazing flavor! Easy to make! Had some leftover chicken in the fridge and all ingredients are pantry friendly!

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/26 at 8:00 pm

      yay! So glad!

      Reply
  38. Andrea says

    Posted on 10/30 at 7:16 pm

    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!

    Reply
    • Andrea says

      Posted on 10/30 at 7:17 pm

      And I meant to hit 5 stars! 🙂

      ★★★★★

      Reply
      • Madeline says

        Posted on 10/30 at 8:32 pm

        yay thank you!!

        Reply
  39. sonya indra says

    Posted on 11/24 at 12:52 pm

    Can I use anything else aside from the coconut? I’m allergic

    Reply
    • Madeline says

      Posted on 11/25 at 10:49 am

      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!

      Reply
  40. Lauren W says

    Posted on 1/24 at 12:27 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/24 at 2:17 pm

      Yes, this sauce is so good! Glad you enjoyed it, Lauren!

      Reply
  41. LDA says

    Posted on 1/29 at 6:48 pm

    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.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/29 at 8:36 pm

      YUM!! Thank you!

      Reply

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