It’s fall and that means it’s time for pumpkin dishes! But don’t think that you can’t eat this delicious pumpkin chicken curry at any time of the year! Pumpkin Chicken Curry is the ultimate chicken curry dish. Encompassing the perfect taste of authentic spices, wellness & nutrition of vegetables, creaminess of coconut milk, and at last – the hero of the dish – none other than Pumpkin.

The best thing about this dish is that people on a paleo diet, the whole30, and even those who only have gluten-free can enjoy this dish without a thought. Also, Pumpkin Curry Chicken is one of those dishes which serves the advantage of being tasteful as well as healthy, something which the whole family can sit and eat with love.

Ingredients Needed:

Pumpkin Puree:- You can use regular canned pumpkin for this recipe.

Roasted Pumpkin:– The roasted pumpkin gives the dish an extra dimension of flavor deliciousness!

Coconut Milk:- Coconut Milk is indeed the best part of this dish, which makes it very unique and authentic. You can get coconut milk in any grocery shop, they’re multiple options available to choose from, Fat, full, low-fat. You can opt as per your liking.

Chicken Thighs (Boneless, skinless):- Remember to cut the chicken thighs into chunks because it helps to cook the chicken thighs quickly and evenly.

How to Make

1. Cut chicken thighs into chunks.
2. In a small bowl, add yogurt and seasonings and mix.
3. Add chicken to bowl, mix and refrigerate for at least 1 hour or overnight.
4. Roast pumpkin chunks at 400 degrees for 15 minutes. Be sure to use cooking spray on baking sheet.
5. Grill chicken chunks on skewers or cook them in a pan on the stove over medium high heat until done. Set aside.
6. In a Dutch oven, melt butter over medium heat.
7. Add minced garlic and sauté for several minutes.
8. Add seasonings and stir. Let toast for about 1 minute.
9. Pour in chicken stock and stir to combine.
10. Add the pumpkin puree and stir to combine.
11. Next add coconut milk and stir.
12. Throw in the chicken and roasted pumpkin and stir.
13. Cover Dutch oven with lid and simmer for 15 minutes.
14. Serve over rice.
15. Top with chopped cilantro.

FAQ’s

There are indeed several misconceptions about the Pumpkin chicken curry as this is something very different yet easy to make and comes with the benefit that it’s gluten-free, and can be included in the paleo and Whole30 diet as well.

Is Pumpkin Chicken curry cooked with Thai coconut milk?

This Pumpkin Chicken curry made using coconut milk and falls under South Asian cuisine.

Can The Pumpkin Chicken Curry be made for the vegan diet?

Not wanting to drag it on more but the best part about this recipe is that it is gluten-free and can be included in both paleo and Whole30 diets, and to answer this question yes you can make it vegan. There are so many different vegan recipes for this authentic pumpkin chicken curry dish. The easiest is just to remove the skinless chicken thighs and chicken stock to make this recipe vegan for you. And if you want more protein intake, you can easily add some of the tofu you like to your pumpkin chicken curry.

Can Butternut Squash be used in place of pumpkin?

Yet Another blessing. Yes, it can be used and many people do prefer butternut squash rather than pumpkin puree to make the curry. All you need to do is to switch the Pumpkin puree with the butternut squash.

Is the Pumpkin Chicken Curry recipe Whole30?

Well, you need to trust that. YES! This pumpkin chicken curry recipe is dairy-free and gluten-free. All of the ingredients used to prepare this dish are suitable for the Whole30 Diet. The caveat: the rice is not Whole360 compliant and neither is the yogurt used in the marinade. But again for that, you have the option of the cauliflower rice and there you go, you have your very own, Whole30 friendly meal ready. Also, you can skip the yogurt in the marinade!

OTHER RECIPES TO TRY

• S’mores cupcakes 
• Cinnamon sugar vanilla wafer cookies  
• Red velvet cupcakes

Pumpkin Chicken Curry Recipe With Coconut Milk

Print Recipe

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• Author: cookwithleo
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes

Ingredients

Scale 1x2x3x

Chicken marinade:

1 lb boneless skinless chicken thighs

1 cup plain yogurt

2 tsp Kashmiri chili powder

1 tsp salt

1 tsp garlic powder

1 tsp dried ginger powder

1 tsp dried turmeric

1 tsp cumin

1 tsp ground dried coriander

1 tsp ground dried cardamom

1 tsp onion powder

1/2 tsp cinnamon

1/4 tsp habanero powder

Stew:

16oz roasted pumpkin chunks

1 cup pumpkin puree

1 cup chicken stock

1 cup Thai coconut milk

4 tbs butter

4 garlic cloves – minced

2 tsp Kashmiri chili powder

2 tsp garlic powder

2 tsp onion powder

2 tsp cumin

1 tsp ground dried coriander

1 tsp ground dried cardamom

1 tsp salt

1/2 tsp cinnamon

1/4 tsp habenero powder

1 tbs chopped cilantro

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Instructions

1. Cut chicken thighs into bite sized pieces.
2. In a bowl, mix all ingredients for chicken marinade.  Add chicken and mix.  Refrigerate for at least 1 hour or overnight.
3. Roast pumpkin chunks at 400 degrees for 15 minutes. Set aside.
4. Put marinated chicken on scewers and grill until done. Alternative: a few tbs of oil to a skillet and cook chicken over medium high heat.
5. In a Dutch oven, add butter and melt over medium heat.
6. Add minced garlic and saute for several minutes.
7. Add garlic powder, salt, turmeric, cumin, ginger, kashimiri chili powder, coriander, cardamom, cinnamon, and habanero powder.  Stir for about 1 minute.
8. Pour in chicken stock and stir to combine.
9. Add pumpkin puree and stir to combine.
10. Pour in coconut milk and stir.
11. Add roasted pumpkin and chicken thighs and combine.
12. Cover dutch oven with lid and simmer for 15 minutes to allow flavors to combine.
13. Serve over rice.
14. Garnish with chopped cilantro.

Notes

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Keywords: pumpkin chicken curry