Pumpkin Coconut Chicken Curry

This pumpkin coconut chicken curry offers a creamy and comforting meal ideal for weeknight dinners when you want something both nutritious and fast. The blend of pumpkin puree and coconut milk creates a gently sweet sauce that pairs beautifully with tender chicken and warming spices.

I first made this after craving something cozy yet different and it quickly became a family favorite we turn to whenever we want a quick but impressive dinner.

Ingredients

• Yellow onion: adds sweetness and a flavorful base, look for firm onions with dry, papery skins
• Garlic: brings aromatic depth, fresh peeled cloves are best for pungency and brightness
• Avocado oil: has a high smoke point and subtle flavor, choose cold-pressed if possible
• Ground ginger: provides warmth and slight zest, opt for fresh ground for strongest flavor
• Ground cumin: adds earthiness, check for vibrant color and aroma when buying
• Turmeric: gives a golden hue and health benefits, ensure it is bright yellow and finely ground
• Cinnamon: adds a hint of sweetness and complexity, select Ceylon cinnamon for best taste
• Black pepper: for a subtle bite, freshly ground is ideal
• Salt: enhances all other flavors
• Chili powder: brings gentle heat, adjust according to your spice tolerance
• Boneless skinless chicken breasts: for lean protein, look for flesh that is firm and pale pink
• Full fat coconut milk: contributes creaminess and richness, shake the can well before using for even texture
• Pumpkin puree: creates smooth sweetness, homemade or natural tinned puree works best
• Water: to thin sauce if needed, use filtered water for clean taste
• Arrowroot starch: as a thickening agent to give the sauce a luscious texture, use fresh powder

Instructions

Build The Base:

Dice the yellow onion finely and mince the garlic cloves. Combine all your dry spices including ginger cumin turmeric cinnamon black pepper salt and chili powder in a small bowl. This preparation will streamline the cooking process.

Saute Aromatics:

Heat two tablespoons of avocado oil in a large frying pan over medium low heat. Add the chopped onion and garlic. Cook gently for about three minutes or until you notice the mix becoming fragrant but not browned. This step unlocks the sweeter notes of the onion and mellow garlic flavors.

Toast The Spices:

Sprinkle your mixed spices over the softened onion and garlic and stir continuously for about one minute. Toasting releases their essential oils intensifying the curry’s overall aroma and taste.

Cook The Chicken:

Increase the pan’s heat to medium. Add the cubed chicken breasts to the pan tossing them in the spiced onion mixture. Cook for about six minutes stirring often to ensure even browning and to coat the chicken fully. The chicken will be almost cooked through by the end of this step.

Mix The Sauce:

While the chicken is cooking, combine pumpkin puree and full fat coconut milk in a separate bowl until smooth. This mix forms the heart of your creamy curry sauce.

Simmer The Curry:

Pour the pumpkin and coconut milk sauce into the pan and raise the heat to medium high. Allow the sauce to bubble gently then lower the heat to a simmer. Let it cook for eight minutes stirring occasionally so the sauce thickens slightly and melds with the chicken.

Thicken The Sauce If Desired:

If you prefer a thicker sauce, mix one-quarter cup of water with one tablespoon of arrowroot starch separately until smooth, then stir this into the simmering curry. Keep stirring for a few minutes until the sauce thickens and beautifully coats the chicken pieces.

Final Touches:

Remove the pan from heat and serve the curry hot alongside steamed rice or cauliflower rice with your favorite vegetables for a well-rounded meal.

Pumpkin puree infuses this dish with natural sweetness and velvety texture that makes this curry stand out from more traditional tomato-based options. One of my favorite memories with this recipe is enjoying it during chilly evenings gathered around the table with family, the cozy warmth and rich aroma making everything feel just right.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The curry thickens as it cools so stir in a splash of water or coconut milk when reheating to loosen the sauce and restore creaminess. This dish also freezes well for up to two months; reheat slowly on the stovetop for best results.

Ingredient Swaps

Swap chicken breasts for thighs if you prefer a juicier, more flavorful meat Use canned pumpkin if homemade is not available but check ingredients to avoid added sugars or spices Replace avocado oil with coconut oil for a more pronounced tropical flavor Arrowroot starch can be switched with cornstarch in equal amounts for thickening

Serving Ideas

Serve with a side of jasmine or basmati rice to soak up the sauce Roasted or steamed green beans baby spinach or broccoli make great vegetable complements A dollop of plain yogurt or a sprinkle of fresh cilantro can brighten the dish just before serving

Adding pumpkin to a creamy coconut base elevates the usual chicken curry, making it a comforting dish with just the right balance of sweetness and spice. This one-pan meal always feels like a little celebration in our house.

Frequently Asked Recipe Questions

→ What cut of chicken works best?

Boneless, skinless chicken breasts work best for even cooking and tender texture, but thighs can be used for a juicier bite.

→ Can I adjust the spice level?

Yes, modify the chili powder amount to suit your preferred spice intensity without overpowering the dish’s creamy balance.

→ How to thicken the sauce naturally?

Mix arrowroot starch with water and stir it into the simmering sauce until desired thickness is reached, adding a smooth finish.

→ What are good side dishes?

Steamed rice or cauliflower rice pair beautifully, absorbing the creamy sauce while adding texture to the meal.

→ Can I use fresh pumpkin instead of puree?

Yes, roasting and blending fresh pumpkin provides a richer, fresher flavor that enhances the sauce’s sweetness and texture.