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.
Check Out These Other Comforting Skillet Dishes
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 tsp ground cumin
- 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
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!