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This creamy pumpkin and coconut chicken curry makes a cozy, filling dinner you can whip up on busy nights. The smooth pumpkin and coconut milk mix into a mildly sweet sauce that goes great with tender chicken and warm spices.
I tried this because I wanted something comforting but different, and it quickly became a go-to for family dinners when we need something tasty and fast.
Ingredients
- Yellow onion: gives a sweet, tasty base, pick firm onions with dry skins
- Garlic: adds a fresh punch, best fresh and peeled
- Avocado oil: mild flavor with a high smoke point, cold-pressed if you can
- Ground ginger: adds warm zing, fresh ground tastes best
- Ground cumin: earthy flavor, look for bright color and smell
- Turmeric: bright yellow color and good for health, finely ground is key
- Cinnamon: a touch of sweet complexity, choose Ceylon cinnamon for best flavor
- Black pepper: gentle heat, freshly ground works great
- Salt: brings all flavors together
- Chili powder: mild heat, add as you like
- Boneless skinless chicken breasts: lean protein, firm pale pink flesh is best
- Full fat coconut milk: creamy and rich, shake the can before opening for smooth texture
- Pumpkin puree: naturally sweet and smooth, fresh or canned works well
- Water: for thinning the sauce if needed, filtered water tastes clean
- Arrowroot starch: thickener to get a nice creamy sauce, use fresh powder
Steps
- Start The Base
- Finely chop the onion and mince the garlic. Mix all your spices together including ginger cumin turmeric cinnamon pepper salt and chili powder. This helps things move faster when cooking.
- Cook The Aromatics
- Warm two tablespoons of avocado oil in a big pan on medium-low. Toss in the onions and garlic. Cook gently about three minutes until you get a nice aroma but no browning. This brings out the natural sweetness and softens the garlic.
- Toast The Spices
- Sprinkle the spice mix over the onion and garlic. Keep stirring for about a minute to release their flavors and deepen the aroma.
- Add The Chicken
- Turn heat to medium and add chicken cubes into the pan. Stir around for about six minutes to cook evenly and coat the chicken with spices. They should be nearly cooked now.
- Mix The Sauce
- While chicken cooks, blend the pumpkin puree and coconut milk in a bowl until smooth. This is the creamy base for your curry.
- Simmer It Down
- Pour the sauce into the pan. Turn heat up to medium-high until it bubbles gently then drop to low. Let it simmer for eight minutes stirring now and then so sauce thickens and flavors combine nicely.
- Make Sauce Thicker If You Want
- If you like it thick, mix a quarter cup water with a tablespoon of arrowroot starch until smooth, then stir into curry. Keep stirring for a few minutes until the sauce coats the chicken beautifully.
- Finish Up
- Take the pan off the heat and serve hot with steamed rice or cauliflower rice plus your favorite veggies for a balanced meal.
Sweet pumpkin puree gives this curry a smooth texture and different vibe compared to usual tomato-based ones. I love how cozy it feels on chilly nights, filling the house with warm smells and good vibes when the family gathers around.
How To Store
Keep any leftovers in a sealed container in the fridge for up to three days. The sauce thickens as it cools so stir in a little water or coconut milk when you heat it back up to get that creamy consistency again. This also freezes well for about two months; warm it up gently on the stove for best taste.
Ingredient Swaps
Try swapping chicken breasts for thighs if you want juicier meat. Use canned pumpkin if fresh isn't handy but check the label to avoid extra sugar or spices. You can trade avocado oil for coconut oil if you want a stronger tropical taste. Arrowroot starch can be swapped with the same amount of cornstarch for thickening.
Serving Tips
Pair this with jasmine or basmati rice to soak up all that sauce. Steamed or roasted green beans, spinach, or broccoli make tasty veggies alongside. A spoonful of plain yogurt or some fresh cilantro on top brightens things right before serving.
Combining pumpkin with creamy coconut gives this chicken curry a fresh twist. It’s a simple one-pan dish that feels like a little celebration every time we eat it.
Frequently Asked Cooking Questions
- → Which chicken cut is best?
Boneless, skinless chicken breasts are great for even cooking and softness. Thighs work too if you want more juiciness.
- → Can I change how spicy it is?
Sure thing! Just add more or less chili powder to match your heat taste without messing up the creamy flavor.
- → How do I thicken the sauce naturally?
Mix arrowroot starch with water and stir it in while it simmers. Keep going till it’s thick enough and smooth.
- → Any tasty side options?
Steamed rice or cauliflower rice are perfect, soaking up the creamy sauce and giving the dish a nice bite.
- → Is fresh pumpkin okay instead of puree?
Yep! Roast and blend fresh pumpkin for a richer, fresher taste that really makes the sauce shine.