Pumpkin Coconut Chicken Curry

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

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Servings: 4 servings 1x


  • 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


  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.