This easy Pumpkin Coconut Curry Chicken recipe is so healthy and flavorful you'll be making it again and again. It's one of our most popular (and most pinned) recipes!
Once I begin churning out pumpkin recipes - pumpkin breads, pumpkin soups, pumpkin pie cakes, pumpkin cheesecake, pumpkin gnocchi - even I know there's no turning back. I chose this coconut pumpkin curry chicken recipe because it's great for a crowd and, unlike many Indian curry recipes, there's no spice to it. While I typically prefer spicy curries, I enjoy the pumpkin flavors here, it goes well with the coconut curry chicken.
Coconut Pumpkin Curry Chicken Ingredients
- Chicken: Boneless, skinless chicken breasts.
- Pumpkin Puree: A can of 100% pure pumpkin puree.
- Veggies: Butternut squash, onion and tomatoes.
- Spices: Curry powder, cayenne powder, minced ginger and garlic.
- Coconut Milk: A can of unsweetened coconut milk.
- Seasonings: Salt, pepper, and fresh lime juice.
- Herbs: Freshly chopped cilantro.
Refer to the Curry Chicken recipe card below for a complete list of ingredients with precise measurements.
How to Make Pumpkin Coconut Curry Chicken
- Roast the butternut squash.
- Sear the chicken until browned but not fully cooked.
- Add onion and ginger, then garlic.
- Add tomatoes and pumpkin puree until puree is lightly browned
- Add broth, coconut milk, curry and cayenne powders, bring to boil and then simmer.
- Stir in fresh lime juice and cilantro. Season to taste with salt and pepper.
Tips & Variations
I recommend using a good-quality curry paste but if your curry and cayenne have been sitting in your cupboard for a while (over six months), add at the same time as the garlic. This will help bring out some of the flavor (do this any time you have older spices that need refreshing)
This curry is delicious served over a bed of white rice, however, use what you prefer, including brown, jasmine or cauliflower rice, quinoa, couscous, noodles, beans, barley, tofu, lentils, potatoes, or serve with a flatbread such as naan or paratha.
Mix up the protein with shrimp or tofu.
Adjust the amount of coconut milk for creaminess.
Storing & Reheating
The dish comes together quickly and reheats really well; it's one of those dishes that actually tastes better the longer it sits. It also tastes even better the next day (I love those kinds of dishes)! If you're the freeze-your-meals type, this pumpkin coconut curry chicken is a great one to add to your monthly meal plan.
Refrigerator/Freezer Storage - Cool the curry soup to room temperature and store in an airtight container in the refrigerator for up to 5 days or the freezer for up to 3 months.
Reheating - I recommend reheating potato soup on the stove for the best results. Pour it into a saucepan and heat over medium heat until hot and bubbly, stirring occasionally. If using the microwave, add a portion to a microwave-safe dish, cover loosely, and heat for two minutes. Stir and continue heating in 1-minute increments until thoroughly heated.
Pumpkin Coconut Curry Chicken
This easy Pumpkin Coconut Curry Chicken recipe is so healthy and flavorful you'll be making it again and again. It's one of our most popular (and most pinned) recipes!
Ingredients
- 2 cups butternut squash, chopped into bite-sized pieces and roasted
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 tbs olive oil, divided
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- ½ onion, sliced
- 1 tbs minced ginger
- 2 large garlic cloves, minced
- 2 plum tomatoes, diced
- 1 15 ounce can pumpkin puree
- 2 cups chicken or vegetable broth, low-sodium
- 1 cup full-fat coconut milk, not sweetened
- 2 teaspoon curry powder
- 1 large pinch cayenne powder
- ½ lime juiced
- ½ cup chopped cilantro, plus extra for garnishing
- Cooked rice, for serving
Instructions
- To roast butternut squasAdd h, place on a sheet pan, toss lightly with 1 tbs olive oil, salt and pepper, and roast at 450°F until caramelized and fork-tender (about 15 minutes, depending on size).
- Heat 2 tbs olive oil in a large dutch oven over high heat. Add chicken and cook on high heat until browned on all sides. Remove chicken and set aside.
- Reduce heat to medium-high and dd remaining 1 tbs olive oil to dutch oven. Add onion and ginger.
- Cook for a few minutes until onion is soft. Add garlic and cook for about one minute more.
- Add tomatoes and pumpkin puree to pan. Cook for about 8-10 minutes, until puree is lightly browned.
- Add broth, coconut milk, curry & cayenne powders; bring to a boil and simmer for 10 minutes. Add chicken and butternut squash and simmer for 10 minutes longer.
- Stir in lime juice and cilantro. Season to taste with salt and pepper. Serve over rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 637Total Fat: 36gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 160mgSodium: 190mgCarbohydrates: 26gFiber: 8gSugar: 7gProtein: 55g
This data was provided and calculated by Nutritionix.
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David says
I'm going to throw in pineapple while i brown chicken thighs, then use red wine and red pepper paste just before adding chicken stock. I'd report back, but I already know it's going to be insane. Thanks for the recipe.
Julie says
This recipe has made my "hall of fame" list! I cook it often, doubled to freeze individual leftovers. My typical mods: sweet potato instead of butternut, canned diced tomatoes instead of fresh, and double the lime and cayenne. Thank you for such excellent inspiration 🙂
Kristy Bernardo says
I love it! Thanks for taking the time to let me know, Julie! Cheers 🙂
Summer says
Love Love LOVE!
one of my Favorite curry recipes!
Thanks so much!
Kristy Bernardo says
Yay!! I'm so happy to hear that, Summer! Thanks for sharing 🙂
Erica says
Does the squash need to be roasted before adding it to the recipe?
Kristy Bernardo says
Hi Erica, Nope! It can be added right from the can. Cheers 🙂
Monica says
This sounds so good. I wonder if there could be a modified crock-pot version? Do you think the tomatoes and onions would get too soft? It's ok if you don't know, I'm just curious. I'll definitely be making it as is to see how it tastes. Thanks for the recipe!
Kristy Bernardo says
Hi Monica, you can definitely make this in the crockpot. I do recommend searing the meat and reducing the vinegar before adding the meat, then add the veggies about 90 minutes prior to finishing. Hope that helps!
Rosemarie Kizeik says
AKKK!! Where did the recipe go? I've fallen in love with this dish and I make it all the time. However--not enough to memorize it. HELP!
the wicked noodle says
Hi Rosemarie! We were switching to a new recipe system so a few of the recipes were down temporarily. All should be well now though! Please let me know if you have any other problems. Thanks & sorry about that!
Frank - iblogjuicing says
Hi Kristy, This recipe looks awesome & I can't wait to try it! I'm a huge curry fan & am happy to have a healthy way of preparing it, thanks! Frank
the wicked noodle says
Thanks Frank!
Frank - iblogjuicing says
This curry was AWESOME Kristy, thanks so much for the amazing recipe! Frank
the wicked noodle says
I'm so happy you loved it, Frank!
Bisquit21 says
Looks like a great recipe. Will try this week. What would you suggest to "spice it up" since I won't be serving to kids? Thanks.
the wicked noodle says
The serranos that another commenter mentioned would be perfect or some cayenne pepper would be my suggestions. Jalapenos would be great, too!
Michele says
I tried this tonight and it was absolutely amazing. As I do with most recipes I added my own little tweaks, in this case adding a couple of minced serrano chiles to spice up the curry; and adding a quarter cup of unsweetened coconut flakes for some texture. Roasting the butternut squash was a brilliant idea as it added a bit of smokiness to the curry. I doubled the recipe for freezing and got 7 servings out of it. I will be adding this recipe to my regular rotation, thanks for sharing it with us.
the wicked noodle says
Thanks so much for letting me know, Michele! The serranos would be awesome. I love heat and I always spice it up when my kids aren't going to be eating it (or I just spice up my own, although it's never quite as good that way). Cheers 🙂
brit says
Really wanting to try this recipe, but don't have a dutch oven..Can this be cooked stovetop??
the wicked noodle says
Hi brit, I'm so sorry for the confusion - a dutch oven is simply a heavy cooking pot. You can definitely make it on the stove with whatever type of pot you've got. I hope you like at and please let me know if you have any other questions!
Arlene says
so fun to have some new delicious recipes!!
the wicked noodle says
Thanks Arlene!! xo
Julie and Brittany@twosaucysisters says
Wow! We just made this for dinner, and we have to say that it is one of the best curries we've ever had! Pumpkin aaand squash- how could you go wrong??
the wicked noodle says
Thanks!! I know, I love that it's a pretty healthy dish and still tastes so delish! Thanks for letting me know! xoxo
Jane says
Just made your great recipe and in the middle of adding ingredients I realized I was out of coconut milk. panic set in, until I figured out I could use dissicated coconut powder. I added extra chicken broth to thin the mixture and it was delicious! Will use coconut milk next time to see the difference. Thanks again!
the wicked noodle says
That happened to me just yesterday with a different recipe! I thought I had canola oil but turns out I'd used it all; thankfully I had a small container of applesauce or I would have been in trouble. I'm so glad you liked this! Thanks for letting me know - xoxo
Emily : RainbowDelicious.com says
This looks so delicious! I'm excited to try it soon, thanks for sharing!
the wicked noodle says
Thanks Emily!
Laura says
Just made this tonight for dinner, and added extra cayenne. What a great combination of flavors! I can't wait to have it tomorrow!
the wicked noodle says
That's so great, Laura! I'm sure the extra cayenne made it really great. Thanks so much for letting me know! xoxo
Molly @ Toffee Bits and Chocolate Chips says
whoa this sounds fantastic!
the wicked noodle says
Thanks Molly!
Swathi says
Pumpkin and coconut make wonderful combo, I used to make curries. I like the way you made pumpkin puree and chicken combo. You are really great to cook for friends.
the wicked noodle says
Thank you, Swathi!
Libby says
I love curries but am always self-conscious about taking them to work because of the smell. This sounds like the perfect lunch recipe, it looks like it's full of flavour but not too full-on - thanks for sharing!
the wicked noodle says
I'm the same way with fish! I always worry that it's going to smell up the break room 🙂
Averie @ Averie Cooks says
I love cooking with coconut milk in savory soups and things like this. Makes it just have that extra layer of great flavor! Love it!
the wicked noodle says
I agree - coconut milk is awesome!
Amy (Savory Moments) says
Mmmmm. I really enjoy pumpkin and coconut together in savory dishes. I bet this is delicious!
the wicked noodle says
Thanks Amy!
Anuradha @ Baker Street says
I adore coconut curry and combined with pumpkin it sounds fantastic! I'm going to give your recipe a try over the weekend. 🙂
the wicked noodle says
Great! You'll love it, Anuradha!
Lynna says
I LOVE curry and I would love to try pumpkin curry! I have never tried it before!
the wicked noodle says
You'll love it, Lynna!
Nancy/SpicieFoodie says
Oh Wow!! Yay for autumn and for pumpkin curry. Your curry looks scrumptious. Thanks for sharing.
the wicked noodle says
Thanks Nancy!!
Lori Lange says
It sounds perfect for fall!
the wicked noodle says
Thanks, Lori!
kitchenriffs says
What a great dish! I love the idea. Pumpkin is such good stuff, and I'm always looking for new ways to use it. I think I'd probably spice mine up a bit (that's just me!) but this looks really wonderful just as written. Thanks so much.
the wicked noodle says
I hear you about spicing it up! I was wishing for more spice but it was nice that everyone could enjoy it, even the kids. Thanks, KR 🙂
Nomadic Samuel says
This looks absolutely delicious! I've been treating myself to wonderful curries in SE Asia lately, but combining two of my favourites (pumpkin and coconut) with chicken is something I'll have to try on my own over here.
the wicked noodle says
I'm so jealous, that sounds wonderful!
Sanjeeta kk says
Pumpkin and coconut make such a lovely combo, we make curry with these two ingredients in India. Lovely click, Kristy.
the wicked noodle says
Thanks, Sanjeeta!!
Anna @ Crunchy Creamy Sweet says
Another reason for me to whine that we live so far from each other - I can't be one of your guests and indulge in your amazing dishes! This one is going onto a list of must-makes for this Fall. xoxo
the wicked noodle says
That would be so fun!
Stephanie @ 52 Kitchen Adventures says
I love that you host so many dinners with your friends! I need to do that more often. This sounds like the perfect dish to ring in the fall!
the wicked noodle says
Y'know, it's so funny but it didn't even occur to me that we really do host them often until you & Laura pointed it out today! I guess it seems more noticeable because I document it 🙂 I wish you lived closer so you could come, too!
ray says
I like the touch of curry on this dish as it gives the dish a bit of an Asian twist. Beautiful arrangement you got there. I hope you are having an enjoyable week, Kristy! 🙂
the wicked noodle says
Thanks so much, Ray!
Ashley - Baker by Nature says
Oh Lord-eee woman, this is calling my name! Pumpkin. Coconut. Curry... I'm in love!
the wicked noodle says
LOL!! Thanks Ashley 🙂
Jen @ Savory Simple says
I love that this has both butternut squash and pumpkin. It's exactly the kind of meal I want in the fall- warm, flavorful and perfect to cozy up with.
the wicked noodle says
Yes, it's definitely a dish that screams fall!
Jenny @ BAKE says
this looks like an amazing recipe! I'm always looking for not-tomato-based curry recipes! I can't wait to try this!
the wicked noodle says
Thanks Jenny! Hope you like it!
Laura (Tutti Dolci) says
I love curry, this looks fabulous. Of course you had a dinner to ring in fall - your friends are incredibly lucky! 🙂
the wicked noodle says
I know, right?! You're probably sick of hearing about our dinners! Thanks, Laura 🙂