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–+ servings
side view of pumpkin and chicken curry with rice, cilantro, pumpkin seeds, and lime juice.

Pumpkin and Chicken Curry

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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings

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.
    seared cubed chicken in a cast iron pot.
  • In the same pan, reduce heat to medium. Add onion and cook for 3–4 minutes until translucent.
    chopped onions cooking in a cast iron pot.
  • Stir in garlic and ginger; cook until fragrant, about 30 seconds.
    chopped onions, garlic, and ginger cooking in a cast iron pot.
  • 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.
    chopped onions, garlic, and ginger in seasonings cooking in a cast iron pot.
  • Stir in tomato paste, pumpkin purée, coconut milk, and chicken broth. Whisk or stir until smooth and creamy.
    orange pumpkin curry sauce in a cast iron pot.
  • Return the chicken to the pan. Simmer gently for 12–15 minutes, uncovered, until the sauce thickens and the chicken is tender. Stir occasionally.
    orange pumpkin curry in a cast iron pot with seared cubed chicken pieces on top.
  • Add lime juice and fish sauce (if using). Taste and adjust salt, pepper, or spice level as you like.
    pumpkin curry with chicken in a cast iron pot with a wooden spoon.
  • Spoon into bowls and top with fresh herbs and a sprinkle of crushed cashews or pumpkin seeds.
    bowl of pumpkin and chicken curry topped with toasted pumpkin seeds and chopped cilantro, rice and lime wedge in the bowl with a spoon next to another bowl of curry and a pinecone.

Notes

Don’t overcook the chicken. Sear it briefly for colour, then let it finish gently in the sauce — that’s how it stays tender and juicy.
Boost the flavour fast: bloom your spices 30 seconds before adding liquids. That’s where the real curry magic happens.
Simmer uncovered if the sauce feels too thin. It thickens quickly as the pumpkin and coconut milk reduce — keep an eye on it!
This curry is delicious with white rice or brown rice, cauliflower rice, or even extra veggies on the side. For something cozy, serve it with warm naan or garlic bread to soak up all that creamy sauce.
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of coconut milk or broth to bring back the creaminess.
Check out my easy method for toasting pumpkin seeds to use in this recipe. It takes just a few minutes!

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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