Make this easy Indian-inspired Chicken and Pumpkin Curry recipe for a quick weeknight dinner. The homemade spice paste comes together within minutes and gives this creamy coconut milk curry its unique spicy flavor.
The Pumpkin Week continues on Not Enough Cinnamon! After Monday's pumpkin pasta casserole, we're talking about an easy chicken pumpkin curry recipe today!
It seems that most of the Fall pumpkin craze focuses on desserts so I thought it would be nice to make something a little bit different (even though I *am* sharing a dessert recipe on Friday).
Pumpkin is a very versatile food that you can use in sweet recipes but also in savory ones, like this creamy chicken and pumpkin curry.
What I love about this Indian-inspired Chicken and Pumpkin Curry, is that it's quick and easy to make, while still having deep and rich flavors.
Like most Indian curries, this pumpkin curry recipe is typically made with coconut milk but if that's not your thing in savory dishes, then simply leave it out and cook this Chicken Pumpkin Curry as you would make a skillet.
My favorite part about this easy pumpkin curry recipe is the homemade spice paste made from garlic, ginger, cumin, tomato paste and so on. It will make your kitchen smell amazing and if you close your eyes for just a second, you'll be taken straight to India.
If you tried this Chicken Pumpkin Curry recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Easy Chicken and Pumpkin Curry
Make this easy Indian-inspired Chicken and Pumpkin Curry recipe for a quick weeknight dinner. The homemade spice paste comes together within minutes and gives this creamy coconut milk curry its unique spicy flavor.
Ingredients
- 3 cloves garlic peeled
- 1 tsp red chili flakes
- 1 tsp fresh ginger peeled (the size of about half a thumb)
- ¼ cup tomato paste
- 1 tbsp fresh cilantro packed
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 onion peeled and chopped
- 20 oz chicken breast 600 g, cut into small pieces
- 2 cans coconut milk 14-oz / 400 g cans, I used one full fat, one light
- 25 oz butternut pumpkin 700 g, squash, peeled and cut into small cubes
Instructions
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Place garlic, chili flakes, ginger, tomato paste, cilantro and cumin in a small food processor or individual blender and pulse until it forms a paste (if you don't own one, chop garlic, ginger and cilantro very thinly and combine all the ingredients to form a paste).
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Heat olive oil in a large pan over high heat. Add paste and onion and cook for 3 minutes, stirring occasionally. Add chicken, season with salt and pepper, and cook for a further 3 minutes or until chicken is browned.
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Add coconut milk, reduce heat to medium, cover and cook for 5 minutes.
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Add pumpkin and cook for a further 6 minutes, or until pumpkin is tender, stirring occasionally. Serve with steamed rice and green beans.
Recipe Notes
- You can use sweet potato instead of pumpkin.
- Recipe barely adapted from Donna Hay Magazine.
40A.
Oh yes, I really want this now! The evenings are getting colder here so this would be the perfect warming dinner!