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Pumpkin chicken curry with fluffy white rice, fresh cilantro, pumpkin seeds, and a lime wedge.

Pumpkin and Chicken Curry

Creamy pumpkin and chicken curry with tender chicken thighs, pumpkin, coconut milk, warm spices, and fresh lime. Cozy, flavourful, and ready in about 30 minutes!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings

Ingredients

Chicken

  • 1.5 pounds (700 g) boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 tbsp coconut oil or avocado oil
  • salt and pepper to taste

Aromatics & Spices

  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • ½ tsp cumin
  • ¼ tsp chili flakes or more to taste

Sauce

  • 1 cup pumpkin purée
  • 1 cup full fat coconut milk
  • ½ cup chicken broth
  • 1 tbsp tomato paste
  • 1 tbsp lime juice
  • 1 tsp fish sauce optional

For Serving

  • fresh cilantro or Thai basil
  • toasted cashews or pumpkin seeds

Instructions

  • Heat the oil in a large skillet or Dutch oven over medium high heat. Add the chicken, season lightly with salt and pepper, and cook for 4 to 5 minutes, until golden on the outside but not cooked through. Transfer to a plate and set aside.
    seared seasoned cubed chicken in a cast iron pot.
  • Reduce the heat to medium. Add the onion to the same pan and cook for 3 to 4 minutes, until softened and translucent.
    chopped onions cooking in a cast iron pot.
  • Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.
    chopped onions, garlic, and ginger cooking in a cast iron pot.
  • Add the curry powder, turmeric, garam masala, cumin, and chili flakes. Stir constantly for about 30 seconds, until fragrant.
    chopped onions, garlic, and ginger in seasonings cooking in a cast iron pot.
  • Add the tomato paste, pumpkin purée, coconut milk, and chicken broth. Stir until the sauce is smooth and creamy.
    orange pumpkin curry sauce in a cast iron pot.
  • Return the chicken and any accumulated juices to the pan. Bring to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through and tender.
    orange pumpkin curry in a cast iron pot with seared cubed chicken pieces on top.
  • Stir in the lime juice and fish sauce, if using. Taste and adjust the salt, pepper, or chili flakes as needed.
    pumpkin curry with chicken in a cast iron pot with a wooden spoon.
  • Spoon into bowls and finish with fresh cilantro or Thai basil and toasted cashews or pumpkin seeds. Serve hot with your favourite sides.
    Pumpkin chicken curry with white rice, fresh cilantro, pumpkin seeds, and a lime wedge.

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter is sweetened and spiced and will completely change the curry.
Don’t cook the chicken through when browning. Give it some golden colour, then let it finish gently in the sauce so it stays tender and juicy.
Bloom the spices for about 30 seconds. This quick step brings out their flavour before the liquids go in. Keep them moving so they don’t burn.
Use full fat coconut milk for the richest, creamiest sauce. If the curry is thinner than you’d like, simmer it uncovered for a few extra minutes.
Store leftovers for up to 4 days in an airtight container in the fridge. Reheat gently with a splash of coconut milk or chicken broth if the sauce has thickened.

Nutrition

Serving: 1Serving | Calories: 390kcal | Carbohydrates: 12g | Protein: 36g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 425mg | Potassium: 799mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9687IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 5mg
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