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Pumpkin Chicken Curry

Pumpkin Chicken Curry

Pumpkin Chicken Curry is a cozy, flavorful dish that combines tender chicken thighs with naturally sweet pumpkin in a rich, creamy coconut curry sauce. Infused with warm spices like turmeric, cumin, and garam masala, this dish balances comforting creaminess and vibrant flavors perfect for a hearty family meal or impressing guests.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Protein

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces

Vegetables & Aromatics

  • 2 cups fresh pumpkin, peeled and cubed (or canned pumpkin)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 1 fresh chili, chopped (optional)

Spices

  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala

Liquids & Fats

  • 1 can (400 ml) coconut milk (full-fat recommended for extra creaminess)
  • 2 tbsp oil (vegetable or coconut oil)

Finishing Touches

  • Salt, to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare Your Ingredients: Chop the chicken into bite-sized pieces and cube the pumpkin if using fresh. Finely dice the onion, mince garlic and ginger, and gather your spices ready for cooking.
  2. Sauté Aromatics: Heat oil in a large pan over medium heat. Add the diced onion and cook until soft and golden. Stir in garlic and ginger, cooking until fragrant to layer your curry with deep flavor.
  3. Toast the Spices: Add turmeric, cumin, coriander, and garam masala to the pan and stir continuously for about one minute to release their aromas and deepen their flavors.
  4. Cook the Chicken: Add the chicken pieces, tossing them to coat well with the spiced onion mixture. Cook until the chicken turns opaque and begins to brown slightly.
  5. Add Pumpkin and Coconut Milk: Mix in the cubed pumpkin and pour in the coconut milk. Stir to combine, then bring the curry to a gentle simmer. Cover and cook until the pumpkin is tender and the chicken is cooked through, about 20 minutes.
  6. Finish with Flavor: Add salt to taste, a squeeze of fresh lime juice, and garnish with chopped cilantro for brightness just before serving.

Notes

  • Use fresh whole spices ground before cooking for maximum aroma and flavor intensity.
  • Simmer gently to allow flavors to meld and pumpkin to soften perfectly without breaking apart.
  • Sugar pumpkins or kabocha squash provide the best texture and sweetness for this curry.
  • Adjust coconut milk amount to control sauce thickness and creaminess according to preference.
  • Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
  • Reheat gently over low heat to prevent coconut milk from separating, stirring frequently.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop Cooking
  • Cuisine: Indian-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 5 g
  • Sodium: 420 mg
  • Fat: 22 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 85 mg

Keywords: pumpkin curry, chicken curry, coconut milk curry, autumn recipe, easy curry recipe, cozy dinner, healthy chicken curry