Pumpkin Chicken Curry Recipe With Coconut Milk

pumpkin chicken curry

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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


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


  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.


Keywords: pumpkin chicken curry