If you love a comforting curry night, this pumpkin chicken curry with coconut milk will become your new fall favorite. It's got that familiar richness of butter chicken, but with the cozy sweetness of pumpkin puree folded in. The result? A creamy, velvety curry that hugs every bite of tender chicken.
This one-pot wonder is easy enough for a busy weeknight but special enough to serve when you want something a little different. And yes, it tastes even better the next day.
If you love curry make sure to try these Cauliflower Chickpea Curry and Creamy Coconut Curry Pasta (dairy-free) recipes
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The ingredients
Chicken breast or thighs: Boneless, cut into chunks for faster cooking.
Butter or olive oil: Adds richness to the base.
Red onion: Slightly sweet, balances the spices.
Garlic & ginger: The flavor foundation.
Curry powder & cumin: The heart of the spice blend.
Tomato paste: Deepens the savory notes.
Pumpkin puree: Use 100% pumpkin (not pie filling).
Coconut milk: For creaminess - full-fat is best here.
Cilantro: Fresh and bright on top.
SEE RECIPE CARD FOR QUANTITIES
How to make the Pumpkin Chicken Curry
Step 1 - Brown the chicken
Heat butter in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown on all sides (5-6 minutes).
Step 2 - Build the flavor
Add the chopped onion, garlic, ginger, curry powder, cumin, salt, and black pepper. Cook until the onion is soft and fragrant.
Step 3 - Make it creamy
Stir in tomato paste, coconut milk, and pumpkin puree. Lower the heat and simmer gently for about 20 minutes until the sauce thickens.
Step 4 - Finish & serve
Stir in fresh cilantro and serve hot over white rice, brown rice, or cauliflower rice for a lighter option.
Tips for Success
- Don't overcrowd the pan when browning chicken, work in batches if needed.
- Keep the simmer gentle, not a hard boil, for the creamiest curry.
- Leftovers? Add a splash of broth or coconut milk when reheating to loosen the sauce.
- Freeze extra pumpkin puree in ice cube trays so you can make this again anytime.
Variations
- Protein swap: Try shrimp, tofu, or paneer instead of chicken.
- Veggie boost: Add bell peppers, green beans, or broccoli.
- Spice it up: Stir in garam masala or cayenne pepper for extra heat.
- Coconut twist: Use coconut oil instead of butter, or sprinkle shredded coconut on top.
Storage
Freezer: Freeze in portions for 2-3 months. Thaw overnight in the fridge or reheat gently from frozen.
Fridge: Store in an airtight container for 3-4 days.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicy and add more flavor.
Is it spicy?
This version is mild, but you can adjust the curry powder or add chili flakes if you want heat.
What do I serve with it?
Rice, naan, or even quinoa all pair beautifully.
Curry Recipes
Pumpkin Chicken Curry with Coconut Milk
Ingredients
- Boneless chicken breasts cut into 1-inch pieces
- 3 tablespoons butter
- 1 red onion finely chopped
- 1 tablespoon fresh minced ginger
- 2 cloves garlic minced
- 2 tablespoons curry powder
- 1 ยฝ tablespoons ground cumin
- 1 teaspoon salt
- 1 ยฝ teaspoons black pepper
- 1 tablespoon tomato paste
- 1 can (14oz) full-fat coconut milk or heavy cream
- ยพ cup pumpkin puree use pure pumpkin, not pie filling
- 3 tablespoons fresh chopped cilantro
Instructions
- Heat up a large skillet of yours over medium-high heat, and melt 3 tablespoons of butter. Once it's all buttery, toss in those chicken pieces. Sizzle and cook until they turn golden brown on all sides. This takes about 5-6 minutes.
- Toss in those finely chopped red onion bits, the zesty minced ginger, and the garlic. Don't forget to sprinkle in the curry powder, cumin, salt, and black pepper. Let these amazing flavors come together until the onion is translucent and has that lovely caramelized touch.
- Add the tomato paste, coconut milk, and pumpkin puree. Use a wooden spoon to mix them up reduce to medium heat and simmer for 20 minutes.
- Sprinkle chopped cilantro over the curry and give it a gentle stir.
Notes
- Use thighs for extra juiciness.
- Keep heat to a simmer - not a boil.
- Adjust spice levels to your taste.
- Add extra broth or coconut milk when reheating leftovers.
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