pumpkin coconut curry with 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!

pumpkin coconut curry chicken | @the wicked noodle | easy weeknight dinner - reheats & freezes well, too!
The moment I heard the can of pumpkin puree hit my cart, I knew that my transition to fall was complete. I’ve been waffling (although who can blame me? the weather around here has been all over the map), telling myself one moment that I really will swing into Starbucks for that pumpkin latte today only to find myself with yet another home-brewed iced coffee in hand.

But once I begin churning out pumpkin recipes – pumpkin breads, pumpkin muffins, pumpkin gooey butter cakes – even I know there’s no turning back. What else is a girl to do other than celebrate?

So we invited a few people over to ring in fall properly. It was a casual thing, nothing about it was fancy – in fact we made it “serve yourself and meet us on the deck” casual. A bowl of pumpkin curry, a few beers and an extra sweater later, we lit a fire and enjoyed the cool fall air.

I chose this pumpkin coconut curry chicken recipe because it’s great for a crowd and, unlike many coconut curry chicken 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. The dish comes together quickly and reheats really well; it’s one of those dishes that actually tastes better the longer it sits. I made the pumpkin coconut curry chicken the day before so all I had to do was make the rice and dinner was served. 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.}

More squash recipes…

pumpkin coconut curry chicken | @the wicked noodle | easy weeknight dinner - reheats & freezes well, too!



  1. 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! :)

    • 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!

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7. 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!

    • 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

    • 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!

  8. 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.

    • 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 :-)

  9. 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.

    • 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!


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