Dinner, Fall, Gluten Free, Meat/Poultry

Pumpkin Chicken Curry

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.

Pumpkin Chicken Curry

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.

Pumpkin Chicken Curry

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…

Pumpkin Chicken Curry

Serving ideas

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.

Pumpkin Chicken Curry

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.
Pumpkin Chicken Curry

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!

More pumpkin recipes to try this fall

Yield: 3-4 servings

Pumpkin Chicken Curry

Pumpkin Chicken Curry

This creamy Pumpkin Chicken Curry is simmered with a blend of Indian-inspired spices, rich coconut milk and pumpkin purée. Comforting, delicious and ready in 30 minutes.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tsp mild yellow curry powder
  • 1 1/2 tsp garam masala
  • 1/2 tsp ground ginger
  • 1 1/2 tsp packed brown sugar
  • 1 tsp kosher salt, plus more to taste
  • 1/2 small onion, finely chopped
  • 3 garlic cloves, minced
  • 3/4 cup full-fat coconut milk
  • 1/2 cup pumpkin purée
  • Basmati rice, warm naan and chopped cilantro for serving


  1. Heat 1 tbsp olive oil in a large skillet over medium heat. When shimmering, add the chicken in an even layer and cook for 1-2 minutes per side until golden brown. 
  2. Add the garam masala, curry powder, ground ginger, brown sugar, salt. Cook for another 1-2 minutes or until fragrant.
  3. Add the onion and garlic. Cook for 2-3 minutes or until softened.
  4. Stir in the coconut milk, pumpkin purée and A 1/2 cup water. Bring to a boil then reduce the heat to low and simmer, uncovered, for 15-20 minutes to allow the sauce to thicken and the chicken to cooked through. Serve over steamed basmati rice with naan and fresh cilantro.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 539Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 208mgSodium: 730mgCarbohydrates: 30gFiber: 3gSugar: 4gProtein: 46g

All nutritional info is an estimation

Did you make this recipe?

Please leave a review below and tag @wandering_chickpea on Instagram!


  1. Mike Fishman

    3/4 coconut milk? Does it refer to 3/4 can or 3/4 cup?

  2. Pingback: Weeknight Wonton Soup - Wandering Chickpea

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