There’s something magical about a creamy Pumpkin and Chicken Curry bubbling on the stove — that cozy mix of spice, sweetness, and comfort that makes any night feel special. This version is rich and flavourful, yet easy enough to pull off on a weeknight, and honestly, it tastes even better the next day.
If you’re craving something warm, creamy, and full of cozy fall flavour, this pumpkin chicken curry is it. It’s a simple one-pan dinner that feels like comfort food but still manages to taste fresh and bright. The sauce is silky from coconut milk, spiced just right, and clings to tender chicken in the best way. Think takeout-level good (but lighter, fresher, and way more satisfying to make yourself!).
I love this one because it hits that perfect middle ground: hearty enough for colder nights but not heavy. The pumpkin adds natural creaminess (no need for flour or thickeners), and the spices make your whole kitchen smell amazing. You can throw it together in under 30 minutes — no fancy prep and no hard-to-find ingredients. Perfect for busy weeknights or when you just want something comforting without the fuss.
If you’ve ever made my easy sweet potato curry or that cozy butternut squash soup everyone loves, this is their fall cousin — equally creamy, just a little more golden and aromatic. It’s one of those dishes that tastes like you put in way more effort than you actually did. Serve it over fluffy rice or spooned up with warm naan if you’re going all in on comfort mode.
And honestly, don’t stress about making it “fancy.” The beauty of this curry is in its simplicity. Use whatever chicken you’ve got, canned pumpkin works perfectly, and if you want to swap in roasted chunks of fresh pumpkin or add spinach at the end, go for it. It’s the kind of meal that makes you feel exxxxxtra good — cozy, nourished, and proud you made it yourself!
What You’ll Need to Make This Pumpkin Chicken Curry
Before you even turn on the stove, here’s a quick look at everything that makes this curry so irresistibly good. All it takes is a few pantry staples, some warm spices, and creamy pumpkin to bring it all together. However, each ingredient plays a part in that rich, cozy flavour that keeps everyone going back for seconds.
- Chicken: I like using boneless, skinless chicken thighs for this recipe. They stay juicy and tender even after simmering in the sauce. Chicken breast works too if you prefer leaner meat; just keep an eye on the cook time so it doesn’t dry out.
- Pumpkin Puree: The star of the show! Canned pumpkin keeps things easy, and it gives the curry its silky, naturally sweet base. If you’ve got roasted pumpkin or butternut squash on hand, you can mash that up instead (it’ll add a bit more depth and texture).
- Coconut Milk: What makes the sauce so creamy and luscious. Use full-fat coconut milk for the best texture and flavour (the light stuff tends to make the sauce thinner). It balances the spices beautifully and adds that subtle tropical note.
- Onion: A simple yellow or white onion builds the base flavour. As it cooks down, it turns sweet and mellow which makes the perfect background for all the warm spices.
- Garlic and Ginger: Bring the curry to life. Freshly minced garlic and grated ginger give a bright, zesty kick that keeps the sauce from feeling too heavy. You can use ground garlic and ginger (or pre-minced) in a pinch.
- Spices: Curry powder, turmeric, cumin, and garam masala create the warm, earthy backbone of the dish. They don’t just add heat, they layer flavour. If you like it spicier, toss in chili flakes or a touch of cayenne.
- Tomato Paste: A spoonful of tomato paste deepens the colour and gives just the right hint of tang to balance the coconut and pumpkin. Don’t skip it! It adds that professional “restaurant curry” depth.
- Chicken Broth: A bit of broth thins the sauce just enough and keeps the flavours from feeling too rich. You can use vegetable broth or even water in a pinch, but broth adds that extra savoury note.
- Lime Juice: A splash of lime (or lemon) at the end brightens the whole dish. It cuts through the creaminess and makes all the flavours pop.
- Fish Sauce: Don’t let this one scare you! A teaspoon or two of fish sauce won’t make the curry taste “fishy.” Instead, it adds a deep, salty umami note that makes everything else taste rounder and more complex. If you’ve ever had Thai curry that seemed impossible to recreate at home… this is the secret.
- Salt/Pepper: The quiet MVPs. Adjust these at the end once the sauce has simmered. You’ll be surprised how much flavour balance depends on them.
- Fresh Herbs/Toppings: A sprinkle of fresh cilantro or Thai basil adds colour and freshness. I love finishing with toasted pumpkin seeds, pecans, or chopped cashews for a little crunch on top.
- Coconut Oil: A little coconut oil is perfect for sautéing the onions and spices and searing the chicken. It gives a subtle sweetness and ties right in with the coconut milk later in the recipe. If you don’t have any, avocado oil or olive oil works fine, but coconut oil really enhances the flavour and aroma.
How to Make Pumpkin Chicken Curry (Key Tips for the Coziest Fall Dinner)
You can find full instructions for how to make this healthy recipe for chicken and pumpkin curry in the recipe card down below, but here are a few quick tips to keep in mind:
- Brown the chicken, but don’t overcook it. Give your chicken a quick sear before adding it to the sauce. You’re not trying to cook it through, though. It’s just to get those golden edges that build flavour and lock in moisture. Once it’s simmering in the curry, it’ll finish cooking gently and stay perfectly tender.
- Take time with the onions. Don’t rush this step. Let the onions get soft and slightly golden before adding garlic, ginger, or spices. That bit of caramelization deepens the flavour and makes the whole sauce taste more developed (like it’s been simmering for hours).
- Bloom the spices. When you stir your spices into the oil and onion mixture, give them about 30 seconds to “bloom.” This unlocks their aroma and ensures the curry tastes layered instead of flat. You’ll smell the difference immediately — that’s your cue to move on.
- Use full-fat coconut milk. It’s worth repeating: full-fat coconut milk is the key to a creamy, luxurious sauce. The light version can split or feel thin. If you want to lighten it up, use half coconut milk and half broth instead of going with light milk.
- Don’t skip the fish sauce (even if you think you should). Trust me! This tiny spoonful is the “secret ingredient.” It won’t make the curry taste fishy, just more complete. It deepens the flavour and gives that subtle restaurant-style umami you can’t quite put your finger on.
- Finish with acid and fresh herbs. A squeeze of lime and a handful of cilantro (or Thai basil) right at the end wake up all those warm, rich flavours. If your curry ever feels a little too heavy or creamy, this is how you bring it back to life.
- Let it sit for a few minutes before serving. Curry always tastes better after it rests for a bit — even just 10 minutes off the heat lets the sauce thicken and the flavours mingle. If you’ve got leftovers, they’ll taste even better the next day.
- Don’t be afraid to make it your own! This curry is flexible. Add spinach, kale, or bell peppers for colour and texture. Swap the chicken for chickpeas or shrimp. Use roasted pumpkin chunks instead of purée if you want something heartier. Once you’ve made it once, you’ll find your favourite version.
- BONUS TIP: If you want a thicker sauce, just simmer uncovered for a few extra minutes. For a thinner, brothier curry, add a splash more stock or coconut milk. It’s hard to mess this one up! It’s all about adjusting it to your taste.
Frequently Asked Questions
They’re a perfect match! The richness of chicken balances the gentle sweetness of pumpkin, especially when you layer in warm spices and coconut milk. It’s that sweet-and-savoury combo that keeps you going back for another spoonful.
Absolutely! Pumpkin blends beautifully into chicken curry. It adds a natural sweetness, a silky texture, and that cozy fall flavour. You can use canned pumpkin purée for ease or cubes of roasted pumpkin if you want a bit more bite and texture.
Any sugar pumpkin, kabocha, or butternut squash works great. These types are naturally sweet and hold up well when cooked. If you’re using canned pumpkin, just make sure it’s pure pumpkin, not pie filling — that’s a totally different story.
The biggest one? Rushing it. Let the onions soften fully and bloom your spices before adding liquids as that’s where the depth comes from. Other than that, don’t overcook your chicken and always finish with a bit of acid (lime or lemon) to brighten everything up.
So many tasty options! Try cauliflower rice, steamed broccoli, zucchini noodles, or even lightly sautéed spinach if you want something low-carb and fresh. For something heartier, quinoa or roasted veggies make great bases too.
Let the curry cool completely before sealing it in an airtight container. It keeps well in the fridge for up to 4 days. The flavours actually deepen as it sits, so it’s one of those “even better the next day” kind of meals.
You can also freeze it for up to 3 months; just thaw it overnight in the fridge and reheat gently on the stove with a splash of coconut milk to bring the sauce back to life.
Absolutely. Swap the chicken for chickpeas, tofu, lentils, or roasted cauliflower, and use vegetable broth instead of chicken broth. If you’re keeping it vegan, skip the fish sauce or replace it with a splash of soy sauce or a dash of miso for that same savoury depth.
LOVE CURRIES? Then you have to try my year-round sweet potato curry or my creamy spinach and chickpea curry recipe next!
MORE COMFORT FOOD FAVOURITES
GROUND BEEF AND RICOTTA LASAGNA
TIKTOK VIRAL COTTAGE CHEESE PIZZA BOWLS
KALE, WHITE BEAN, & SAUSAGE SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
Pumpkin and Chicken Curry
Ingredients
PROTEIN & BASE
- 1.5 lbs (700g) Boneless, Skinless Chicken Thighs cut into bite-size pieces
- 1 tbsp Coconut Oil or Avocado Oil
- 1 small Onion finely diced
- 3 Cloves Garlic minced
- 1 tbsp Fresh Ginger grated
SPICES
- 2 tsp Curry Powder
- 1 tsp Ground Turmeric
- 1 tsp Garam Masala
- ½ tsp Cumin
- ¼ tsp Chili Flakes (or more for extra heat)
- Salt and Pepper to taste
SAUCE
- 1 cup Pumpkin Puree
- 1 cup Full-Fat Coconut Milk
- ½ cup Chicken Broth
- 1 tbsp Tomato Paste
- 1 tbsp Lime Juice
- 1 tsp Fish Sauce (optional — deepens umami)
FINISHING TOUCHES
- Fresh Cilantro or Thai Basil chopped
- Toasted Cashews or Pumpkin Seeds
Instructions
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and brown for 4–5 minutes until golden (they don’t need to be fully cooked yet). Remove and set aside.
- In the same pan, reduce heat to medium. Add onion and cook for 3–4 minutes until translucent.
- Stir in garlic and ginger; cook until fragrant, about 30 seconds.
- Sprinkle in curry powder, turmeric, garam masala, cumin, and chili flakes. Stir well for 30 seconds to bloom the spices — this is key for depth of flavour.
- Stir in tomato paste, pumpkin purée, coconut milk, and chicken broth. Whisk or stir until smooth and creamy.
- Return the chicken to the pan. Simmer gently for 12–15 minutes, uncovered, until the sauce thickens and the chicken is tender. Stir occasionally.
- Add lime juice and fish sauce (if using). Taste and adjust salt, pepper, or spice level as you like.
- Spoon into bowls and top with fresh herbs and a sprinkle of crushed cashews or pumpkin seeds.
Video
Notes
Nutrition
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