This Pumpkin Chicken Curry is the coziest weeknight dinner! Chicken thighs are simmered in a blend of Indian-inspired spices, creamy coconut milk and pumpkin purée. Serve everything over basmati rice with warm naan for an easy, feel-good meal in just about 30 minutes.
How to make Pumpkin Chicken Curry
This Pumpkin Chicken Curry recipe may just be the coziest fall recipe I’ve made yet! It’s so rich and creamy from the coconut milk and canned pumpkin, but also not overly heavy like so many of the dishes we eat around this time of year,
And best part? It’s so easy to make. You’ll start by browning some diced chicken thighs in a bit of olive oil and then adding in all the spices to toast. Blends like curry powder and garam masala add so much flavor but also keep this curry recipe simple. Also, one thing about me is that I absolutely hate grating fresh ginger so ground ginger all the way!
Once the chicken is browned, add in a finely diced onion and a few cloves of minced garlic. Let those soften for a few minutes before pouring in some full-fat coconut milk and pumpkin purée.
You’ll need to thin the curry sauce with a bit of water before bringing everything to boil. Reduce the heat and let the pumpkin chicken curry simmer until the chicken is fall-apart tender and the gravy is nice and thick.
The sauce will continue to thicken as the curry cools. Perfect for spooning over fluffy basmati rice and soaking up with warm naan. More on that next…
I served my Pumpkin Chicken Curry over basmati rice with a side of store-bought naan and a garnish of fresh cilantro. I’m going to be honest, it’s pretty hard to beat this combo but you can choose to forgo either the naan or the rice.
Any other type of Indian-style flatbread, like roti, paratha, chapatis etc, would also taste delicious! If you have the time, they can be a lot of fun to make at home.
If you’re looking to add a vegetable to the meal, I recommend some steamed green beans or sautéed spinach on the side. You can also stir in your choice of veggies directly in with curry for some more nutrients.
Tips and FAQ
- How long does Pumpkin Chicken Curry keep? 3-4 days when sealed in an airtight container in the fridge. Up to 2 months in the freezer.
- Can I use chicken breasts instead of thighs? Yes, but… I have tested this recipe with chicken breasts and while it was still delicious, it’s important to note that they were not quite as tender as the chicken thighs. Chicken breasts also have a tendency to get quite chewy when overcooked to make sure you don’t let the heat creep up too high.
- Can I make this recipe vegan? Swap in the chicken for two cans of drained and rinsed chickpeas! Sauté the onion and garlic first, add the spices, then stir in the chickpeas, coconut milk, pumpkin and water. Simmer as instructed.
- A note on coconut milk: Make sure you are using a high-quality brand of full-fat, unsweetened coconut milk. It will come in a shelf stable can, not a carton. There will be a layer of solid cream on top and liquid underneath, try to use a mixture of both for this recipe.
Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later!