Easy Chicken Pumpkin Curry

This chicken pumpkin curry features tender chicken breast cooked in a deliciously spiced creamy curry sauce made with pumpkin puree and coconut milk. Simple and easy to make, nourishing and ready in 40 minutes!

See also chicken butternut squash lentil curry!

This chicken pumpkin curry is a delicious autumnal dish and a great way to use pumpkin puree in a savoury rather than sweet recipe. The pumpkin puree naturally thickens the curry adding richness while also keeping it light and low in calories (there is no heavy cream). Creamy, with a gentle heat and a hint of sweetness, this dish is a healthier but no less delicious version of butter chicken.

Making this easy pumpkin chicken curry involves marinating the chicken then browning it (for maximum flavour) before combining with the pumpkin curry sauce. The sauce itself comes together in as little as 15 minutes and if you marinate the chicken overnight (recommended) the entire dish can be ready in just over 25 minutes!

Chicken pumpkin curry ingredients and substitutions

For the chicken

• Chicken: I used skinless chicken breast, but you can use chicken thighs instead if preferred (see details below).
• Yogurt: natural or Greek-style.
• Vegetable oil.
• Spices: I used a combination of curry powder (use your favourite), Kashmiri chili powder (you can use regular chili powder instead but halve the amount), garlic and onion granules for more depth of flavour.
• Salt.

For the pumpkin curry sauce

• Pumpkin: use canned pumpkin puree, not pumpkin pie filling.
• Coconut milk: adjust the amount to your preference (see Instructions).
• Tomato paste: you can use tomato puree instead (it's sweeter than tomato paste so you may not need to add any sugar).
• Water.
• Onion, garlic and ginger.
• Vegetable oil.
• Spices: I used a mixture of curry powder, Kashmiri chili powder and garam masala,
• Salt.
• Sugar: I used light brown sugar, but you can use any.

Step-by-step recipes instructions

1.Marinate chicken: In a large mixing bowl whisk together the yogurt, oil, spices and salt until thoroughly combined. Add the chicken pieces and stir until evenly coated in the mixture. Refrigerate for 20 minutes up to overnight.

TIP: I recommend cutting the chicken into sizeable chunks to minimise the risk of overcooking it.

2. Puree onion: Place the onion, garlic and ginger in a small bowl of a food processor and puree.

3. Cook onion: In a pot heat 2 tablespoons of oil, add the onion mixture and cook gently for about 5 minutes stirring often.

4. Make curry sauce: Stir in the spices then add the pumpkin puree, tomato paste, water and salt. Stir to combine then cover and simmer gently for 10 minutes stirring occasionally. Towards the end add the sugar and most of the coconut milk. Remove from the heat.

5. Brown chicken: Heat a large non-stick pan then add half of the chicken and cook over a fairly high heat for about 2 minutes until lightly browned then turn over and cook for another 2 minutes or so. The chicken should not be cooked through at this point. Transfer to a bowl then brown the remaining chicken. Remove from the pan as soon as it’s done (to stop the cooking process).

TIP: It is important not to overcrowd the pan so the chicken can brown quickly and evenly.

6. Assemble: Heat the curry sauce until it starts bubbling then add the chicken, cover and simmer for about 4 minutes just until the chicken is cooked through (make sure you don’t overcook it). Remove from the heat and add a splash of coconut milk if required. Adjust the seasoning if needed and serve.

Serving suggestions

I love this healthy chicken pumpkin curry garnished with cilantro/fresh coriander and served simply with rice, but it’s also delicious with naan bread. You can also enjoy it with steamed vegetables, such as green beans or broccoli.

How to make pumpkin chicken curry with chicken thighs

If you prefer to make this chicken and pumpkin curry using dark rather than white meat, follow these steps:

• 1. Prepare the chicken as in Step 1 (use 6-8 roughly chopped skinless, boneless chicken thighs).
• 2. Follow Steps 2-5.
• 3. In Step 6 increase the cooking time by approx. 30 minutes, until the chicken is tender. Stir the curry often to prevent it sticking to the pot.

How to make this recipe using fresh pumpkin

You can still make this pumpkin and chicken curry even if you can’t get ready-to-eat pumpkin puree (if you are in the UK).

Peel then cube about half of a small culinary pumpkin, coat in a little oil and roast at 190C/gas mark 5 for about 40 minutes or until tender. Then simply puree the pumpkin and make your curry!

TIP: Don’t forget to also weigh your pureed pumpkin (or use a measuring cup) before making the recipe.

Top tips

• Pat the chicken dry using a paper towel before marinating.
• Place the chicken in the marinade before you start making the pumpkin curry sauce. Alternatively marinate the chicken overnight.
• It is important not to overcrowd the pan (or your chicken will release too much moisture and won’t brown). Sear the chicken in 2 batches.
• Make sure you don’t overcook the chicken.
• Leftover chicken pumpkin curry can be refrigerated for up to 4 days.
• Freeze for up to 3 months.
• *This curry is moderately hot.

More easy, healthy curry recipes to try next

• Yogurt Marinated Spiced Chicken Breast
• Vegan Tofu Curry with Peas
• Easy Curried Chicken and Rice
• Easy Sweet Potato Dahl

See also these other delicious meal ideas including more chicken recipes!

Recipe

Keep in touch!

If you make this creamy chicken curry with pumpkin I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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