That first chill in the air brings a kind of magic suddenly, soups simmer, leaves crunch, and everything feels a little more comforting. It always inspires me to pull out my coziest recipes, and this Chicken Pumpkin Curry is at the top of my list.
Creamy, rich, and brimming with warm spices, it’s like a big hug in a bowl. The sweetness of pumpkin blends beautifully with tender chicken and bold curry flavors, creating a dish that’s comforting yet exciting.
Plus, it’s surprisingly easy to make, even on busy weeknights. If you’re looking for a way to bring seasonal ingredients to your dinner table, this recipe is perfect for you.
What’s Inside This Recipe?
Ingredients for Chicken Pumpkin Curry
Before we dive into the cooking, let’s get everything ready. I love how this ingredient list combines pantry staples with fresh, seasonal flavors.
- 1 lb chicken tenders, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (use your favorite blend)
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken broth
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
You’ll also need a large skillet or Dutch oven and a wooden spoon for stirring. Once you’ve gathered everything, we’re ready to cook!
How to Make Chicken Pumpkin Curry
Making this dish is as simple as it is delicious. Follow these steps, and you’ll have a creamy, flavorful curry on the table in no time.
Step 1: Sauté the aromatics
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until it’s soft and translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant. The kitchen will already start to smell amazing!
Step 2: Cook the chicken
Add the chicken pieces to the skillet. Season them lightly with salt and pepper. Cook for about 5–6 minutes, stirring occasionally, until the chicken is browned on all sides. It doesn’t need to be fully cooked yet, it’ll finish cooking in the sauce.
Step 3: Build the spice base
Sprinkle in the curry powder, cumin, turmeric, and cayenne (if using). Stir well to coat the chicken and onions with those delicious spices. Let them toast for about 1 minute to bring out their full flavor.
Step 4: Create the creamy sauce
Stir in the pumpkin puree, coconut milk, chicken broth, tomato paste, and brown sugar. Mix everything until smooth and well combined. Bring the mixture to a gentle simmer.
Step 5: Simmer and thicken
Reduce the heat to low and let the curry simmer for 10–12 minutes. Stir occasionally to prevent sticking. The sauce will thicken slightly, and the chicken will become tender and juicy. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Serve and garnish
Spoon the chicken pumpkin curry over cooked basmati rice or serve it with warm naan bread. Top with fresh cilantro for a burst of color and flavor. Enjoy every creamy, comforting bite!
Recipe Variations and Customization Ideas
One of the best things about this recipe is how flexible it is. Here are a few ways to make it your own:
- Vegetarian Option: Swap the chicken for chickpeas or diced tofu. They’ll soak up all the delicious flavors of the curry sauce.
- Low-Carb/Keto: Skip the rice and serve the curry over cauliflower rice or roasted vegetables instead. It’s just as satisfying!
- Extra Veggies: Add diced sweet potatoes, bell peppers, or spinach to the curry for more texture and nutrients. Simply stir them in during the simmering step.
- Spice Level: If you love heat, double the cayenne or add a chopped chili pepper. For a milder version, reduce the curry powder slightly and skip the cayenne.
Leftovers are even better the next day! Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much.
Frequently Asked Questions About Chicken Pumpkin Curry
Can I use fresh pumpkin instead of canned?
Yes! If you have fresh pumpkin, roast and puree it before using. You’ll need about 1 cup of puree for this recipe. It adds a wonderful homemade touch.
What type of curry powder should I use?
Use your favorite curry powder blend. Mild, medium, or hot all work well depending on your spice preference. I like to use a mild blend and adjust the heat with cayenne pepper.
Can I freeze this curry?
Absolutely! Let the curry cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Is this dish similar to butter chicken?
It’s similar in that it’s rich and creamy, but the pumpkin and coconut milk give it a unique twist. If you love butter chicken, you’ll enjoy this fall-inspired variation!
What can I serve with this curry?
Basmati rice and naan are classic pairings. You can also serve it with quinoa, steamed veggies, or a fresh cucumber salad for a lighter option.
Try This Cozy Chicken Pumpkin Curry Tonight!
There’s nothing like a warm, flavorful curry to make dinnertime special, especially when it highlights seasonal ingredients like pumpkin. This Chicken Pumpkin Curry is creamy, easy, and packed with comforting fall flavors. I hope you’ll give it a try and let me know how it turns out!
If you’re looking for more cozy dinner ideas, check out my Butternut Squash Risotto or my Slow Cooker Butter Chicken recipe, it’s another family favorite. Don’t forget to share your creations on Pinterest, Facebook, or Instagram, and tag me so I can see your delicious results.
Happy cooking!
Chicken Pumpkin Curry Recipe
Equipment
- Large skillet
- Wooden spoon
Ingredients
- 1 lb chicken tenders cut into bite-sized pieces
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp curry powder use your favorite blend
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper optional, for heat
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 can 13.5 oz coconut milk
- 1/2 cup chicken broth
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Cooked basmati rice or naan for serving
Instructions
Step 1: Sauté the aromatics
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until it’s soft and translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant. The kitchen will already start to smell amazing!
Step 2: Cook the chicken
- Add the chicken pieces to the skillet. Season them lightly with salt and pepper. Cook for about 5–6 minutes, stirring occasionally, until the chicken is browned on all sides. It doesn’t need to be fully cooked yet—it’ll finish cooking in the sauce.
Step 3: Build the spice base
- Sprinkle in the curry powder, cumin, turmeric, and cayenne (if using). Stir well to coat the chicken and onions with those delicious spices. Let them toast for about 1 minute to bring out their full flavor.
Step 4: Create the creamy sauce
- Stir in the pumpkin puree, coconut milk, chicken broth, tomato paste, and brown sugar. Mix everything until smooth and well combined. Bring the mixture to a gentle simmer.
Step 5: Simmer and thicken
- Reduce the heat to low and let the curry simmer for 10–12 minutes. Stir occasionally to prevent sticking. The sauce will thicken slightly, and the chicken will become tender and juicy. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Serve and garnish
- Spoon the chicken pumpkin curry over cooked basmati rice or serve it with warm naan bread. Top with fresh cilantro for a burst of color and flavor. Enjoy every creamy, comforting bite!
