Pumpkin Curry with Chicken 🍛🎃

When the weather turns cool and cozy, there’s nothing better than a warm bowl of curry. This Pumpkin Curry with Chicken is rich, creamy, and full of flavor. It combines tender chicken, hearty pumpkin, and aromatic spices for a comforting meal that’s both nourishing and delicious.

Perfect for fall dinners or anytime you’re craving something hearty and wholesome, this dish comes together in under an hour and pairs beautifully with rice or naan.

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Why You’ll Love This Recipe

• Seasonal & Flavorful – The natural sweetness of pumpkin balances beautifully with savory curry spices.
• Protein-Packed – With tender chicken pieces, this dish is satisfying and filling.
• One-Pot Meal – Easy cleanup, great for busy weeknights.
• Customizable – Adjust spice levels, add veggies, or make it dairy-free.

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Ingredients

• 1 ½ pounds chicken breast or thighs (cut into bite-sized pieces)
• 2 cups pumpkin (peeled and cubed; can also use canned pumpkin puree for a smoother sauce)
• 2 tablespoons coconut oil (or olive oil)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon soy sauce or fish sauce
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan bread, for serving

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Instructions

Step 1: Sauté Aromatics

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add onion and sauté until softened, about 3–4 minutes. Stir in garlic and ginger, cooking for 1 more minute until fragrant.

Step 2: Add Spices

Sprinkle in curry powder, cumin, and cinnamon. Stir well to coat the onions, allowing the spices to bloom and release their flavors.

Step 3: Cook the Chicken

Add chicken pieces to the pot and cook until lightly browned on all sides, about 5–6 minutes.

Step 4: Add Pumpkin & Liquids

Stir in the pumpkin cubes, then pour in coconut milk and chicken broth. Add soy sauce or fish sauce. Stir everything together.

Step 5: Simmer

Bring the curry to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes, until the chicken is fully cooked and the pumpkin is tender. Stir occasionally.

Step 6: Adjust & Serve

Taste and season with salt and pepper as needed. Garnish with fresh cilantro and serve hot over rice or with naan bread.

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Tips for Success

• Use chicken thighs for extra tenderness and richer flavor.
• Pumpkin puree option – If you prefer a creamy curry, use 1 cup pumpkin puree instead of cubed pumpkin.
• Make it spicy – Add a chopped chili pepper or a pinch of cayenne for heat.
• Vegetarian version – Swap chicken for chickpeas or tofu.
• Meal prep friendly – This curry tastes even better the next day!

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Serving Suggestions

• With Rice – Steamed basmati or jasmine rice is perfect.
• With Naan – Warm naan bread is great for soaking up the curry sauce.
• With Quinoa – A lighter, protein-packed alternative.
• With Roasted Veggies – Add extra fall flavors with roasted carrots, cauliflower, or sweet potatoes.

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Storage & Freezing

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

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Final Thoughts

This Pumpkin Curry with Chicken is cozy, nourishing, and packed with flavor. It’s a perfect fall-inspired dish that brings together the sweetness of pumpkin and the savory depth of curry spices. Whether you’re making it for family dinner or meal prepping for the week, this curry is sure to become a seasonal favorite. 🍂✨

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