When I first experimented with pumpkin in savory dishes, I never imagined how perfectly it would blend with coconut milk and aromatic spices. This Pumpkin Coconut Chicken Curry has become my go-to recipe for cozy fall evenings, combining the earthy sweetness of pumpkin with creamy coconut and tender chicken. It’s a delightful way to use up leftover pumpkin puree, transforming it into a restaurant-quality meal that’s surprisingly easy to make at home.
What makes this curry special is its balanced flavor profile. The pumpkin doesn’t overpower the dish; instead, it adds a subtle sweetness that complements the warming spices beautifully. I’ve perfected the spice blend over several attempts, finding that the combination of ginger, cumin, turmeric, and cinnamon creates just the right depth without masking the pumpkin’s natural flavors.
| Ingredient | Quantity | Notes |
|---|---|---|
| Yellow onion (small) | 1 | Diced finely |
| Garlic cloves | 3 | Minced |
| Avocado oil | 2 tbsp | Can substitute with coconut oil |
| Ground ginger | 1 tsp | Fresh ginger works too |
| Ground cumin | 1 tsp | Toast for extra flavor |
| Ground turmeric | 1½ tsp | Adds beautiful color |
| Cinnamon | ½ tsp | Ceylon preferred |
| Black pepper | 1 tsp | Freshly ground if possible |
| Salt | 1 tsp | Adjust to taste |
| Chili powder | 1 tsp | Use cayenne for more heat |
| Chicken breasts | 2 | Boneless, skinless, cubed |
| Full fat coconut milk | 1 can (15oz) | Don’t shake the can |
| Pumpkin puree | ¼ cup | Not pumpkin pie filling |
| Water (optional) | ¼ cup | For thinning if needed |
| Arrowroot starch (optional) | 1 tbsp | For thickening |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Step-by-Step Cooking Method
Before I start cooking, I always prepare everything first. Dice the onion, mince the garlic, and most importantly, mix all the spices together in a small bowl. This makes the cooking process much smoother, and you won’t risk burning anything while searching for that last spice! I also cube the chicken into bite-sized pieces, about ¾-inch chunks, which ensures even cooking.
I heat the avocado oil in a large frying pan over medium-low heat. Once shimmering, I add the diced onion and minced garlic, sautéing until fragrant, about 3 minutes. Pro tip: Don’t rush this step! Taking time to properly soften the aromatics builds a flavor foundation that makes all the difference. Next, I add the spice mixture to the pan, toasting it with the onion and garlic for just one minute. This blooming technique releases the essential oils in the spices, making them incredibly aromatic.
Now comes the chicken. I increase the heat to medium and add the cubed chicken to the spiced onion mixture. I sauté it for about 5 minutes, tossing frequently until the pieces are almost fully cooked. They should be golden on the outside but don’t need to be cooked through yet – they’ll finish cooking in the sauce.
For the sauce, I combine the pumpkin puree with the coconut milk in a small bowl first. This prevents lumps and ensures a smooth curry. I pour this mixture into the pan and increase the heat until it bubbles, then reduce to a gentle simmer. I let it simmer uncovered for 8 minutes, stirring occasionally.
If you prefer a thicker curry (which I usually do), mix the arrowroot starch with water and stir it in during the last minute of cooking. The sauce transforms into a velvety, restaurant-style curry that clings beautifully to each piece of chicken.
Serving Suggestions and Variations
This Pumpkin Coconut Chicken Curry is incredibly versatile when it comes to serving options. I typically serve it over fluffy basmati rice, which soaks up the creamy sauce beautifully. For a healthier twist, cauliflower rice works wonderfully, or try it with quinoa for extra protein. Recently, I’ve been loving it with coconut rice – the double dose of coconut creates an incredibly indulgent experience that guests always rave about.
For a complete meal, I pair this curry with crispy roasted vegetables. Air fryer Brussels sprouts are my favorite accompaniment – their crispiness contrasts perfectly with the creamy curry. Naan bread or roti make excellent vehicles for soaking up every last drop of sauce. I sometimes garnish with toasted pumpkin seeds for extra crunch and a beautiful presentation.
Want to make this recipe vegetarian or vegan? Simply swap the chicken for two cans of drained chickpeas. The cooking time remains the same, and the chickpeas absorb the flavors beautifully. You could also use cubed firm tofu or sweet potato chunks for variation. I’ve even made it with shrimp – just add them during the last 3 minutes of cooking.
Frequently Asked Questions
Can I make this curry ahead of time? Absolutely! This curry actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days.
What if I don’t have arrowroot starch? Cornstarch works as a substitute, or you can simmer the curry uncovered for a few extra minutes to naturally reduce and thicken the sauce.
Can I freeze this pumpkin coconut curry? Yes, it freezes beautifully for up to 3 months. Just thaw overnight in the refrigerator and reheat gently on the stovetop.
How can I adjust the spice level? For milder curry, reduce the chili powder to ½ teaspoon. For extra heat, add cayenne pepper or fresh sliced jalapeños during cooking.
Pumpkin Coconut Chicken Curry
Ingredients
- 1 small yellow onion diced finely
- 3 garlic cloves minced
- 2 tbsp avocado oil or coconut oil
- 1 tsp ground ginger or fresh grated
- 1 tsp ground cumin
- 1½ tsp ground turmeric
- ½ tsp cinnamon Ceylon preferred
- 1 tsp black pepper
- 1 tsp salt adjust to taste
- 1 tsp chili powder or cayenne for more heat
- 2 boneless skinless chicken breasts, cubed
- 1 can 15 oz full-fat coconut milk (do not shake)
- ¼ cup pumpkin puree not pie filling
- ¼ cup water optional, for thinning if needed
- 1 tbsp arrowroot starch optional, for thickening
Instructions
- Prepare all ingredients before cooking: dice onion, mince garlic, cube chicken, and mix all spices in a small bowl.
- Heat avocado oil in a large pan over medium-low heat. Add onion and garlic; sauté for 3 minutes until softened and fragrant.
- Add spice mixture to the pan and toast for 1 minute, stirring constantly.
- Increase heat to medium. Add cubed chicken and cook for 5 minutes, stirring occasionally until lightly browned but not fully cooked.
- In a separate bowl, whisk together pumpkin puree and coconut milk until smooth. Add to the pan.
- Bring the mixture to a simmer, then reduce heat and cook uncovered for 8 minutes, stirring occasionally.
- If a thicker curry is desired, mix arrowroot starch with 1 tablespoon of water and stir into the curry in the final minute. Simmer until thickened.
- Taste and adjust seasoning as needed. Serve hot over rice, quinoa, or with naan bread.
