4.90 from 47 reviews

Pumpkin Curry with Chicken

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white rice topped with pumpkin curry and chunks of chicken plus green herbs

This Pumpkin Curry with Chicken is an easy weeknight dinner, comforting, vibrant, satisfying and the perfect amount of pumpkin-y!

Pumpkin Curry is far from bland and boring and is a fun way to switch up your dinner routine and it’s great for meal prep too!

This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

September is National Rice Month, a special month to celebrate the U.S. rice industry, including farmers, producers, and manufacturers. This year marks the 33rd Anniversary of National Rice Month! And this mouthwatering meal features plenty of U.S.-grown long grain white rice to celebrate! 

chicken curry in a saute pan.

I cooked my rice with my Zojirushi America Rice Cooker – I use it weekly and sometimes multiple times a week. Zojirushi has been perfecting rice cooking technology for the past 5 decades and they recently launched their brand new Induction Heating Rice Cooker which uses the best technology for cooking rice, it turns out perfect every.single.time!

Some of my other favorite recipes using U.S.-grown rice are my Southwest Chicken Rice Bowls, Creamy Tuscan Chicken & Rice, and Spicy Honey Chicken Rice Bowls.

What is curry?

  • Curry is essentially a dish with a sauce or gravy made with a mixture of spices. The term has been loosely used and is used to describe a lot of dishes and meals.

Ingredient notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

ingredients to make a chicken curry with pumpkin puree in small glass bowls.
  • U.S.-grown long grain white rice: I love this pumpkin curry over U.S.-grown long grain rice because the cooked grains are lighter, fluffier, and more separated than their medium or short grain counterparts, so it works well with the creamy curry sauce. U.S.-grown rice is nutrient rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc.
  • Yellow curry powder: Curry powder is the only spice you’ll need. Any brand works fine. It is typically a combination of coriander, cumin, turmeric, ground ginger, dry mustard, black pepper, cinnamon, cardamom, and cayenne (or chili powder).
  • Red Curry Paste: Adds tons of flavor to this dish. I love using the Thai Kitchen brand.
  • Coconut milk: I recommend using a full-fat can of coconut milk to create a rich and creamy sauce.
  • Pumpkin puree: be sure to use a 100% pumpkin puree, and not a pumpkin pie mix.
  • Chicken thighs: I love how juicy and tender the chicken thighs are in this meal, but boneless, skinless chicken breasts work well, too.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

step by step photos making a curry sauce for chicken in a saute pan.
  1. Sauté the shallots, garlic, and ginger.
  2. Add in the coconut milk, pumpkin, curry powder, curry paste, brown sugar, salt, and pepper.
  3. Bring to a gentle boil.
  4. Add the chicken cubes and cook at a simmer until chicken reaches an internal temperature of 165°F, ~10 minutes, stirring occasionally.
  5. Add scallions and cilantro.
  6. Serve over U.S.-grown long grain rice.
cooked rice in a black rice cooker.

Expert Tips

  • Be sure to mince the shallots so they blend into the sauce well.
  • Let the chicken cook in the sauce at a low heat for best flavor. You want the chicken to stay nice and tender.
  • This dish comes together quickly, so be sure you have everything chopped and prepped in advance.
  • If you want a tangier pumpkin curry, add lime juice at the end. If you’d like it saltier, add in fish sauce or soy sauce.
pumpkin curry made with chicken served over white rice.

Variations and Substitutions

  • Feel free to use garam masala and a pinch of turmeric if you don’t have yellow curry powder.
  • With the coconut milk addition, I feel the dish doesn’t need to be thicker or creamier. However, feel free to add a cornstarch slurry or add heavy cream at the end.
  • If using a lite coconut milk, the consistency will be different and I recommend thickening with cornstarch.
  • Add cashews or peanuts on top for crunch!
  • Add in a jalapeno when sautéing the shallots for a spicy kick!
  • Feel free to add bell pepper, cauliflower, broccoli, green beans, peas, or other favorite vegetables to the curry.


  • Allow to cool completely, and then store in the fridge for up to 4 days. I usually reheat in the microwave until warmed.
  • Chicken curry also freezes well. Allow to cool completely and then store in a freezer safe container for up to 2 months. Thaw and reheat on the stovetop or microwave.

If you had to pick one...

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

white rice topped with pumpkin curry and chunks of chicken plus green herbs
4.90 from 47 reviews

Pumpkin Curry with Chicken

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
This Pumpkin Curry is made with tender pieces of chicken in a creamy, pumpkin filled sauce made with pumpkin puree, coconut milk, red curry paste, and garlic, ginger, and brown sugar for flavor. Serve it over U.S.-grown long grain rice and get ready to enjoy Fall in a bowl!


  • 1 Tbsp. oil (olive, canola, or vegetable)
  • 2 Tbsp. shallot, minced
  • 3 cloves garlic, chopped
  • 2 tsp. ginger, minced
  • 1, 15 oz. can coconut milk, full fat
  • 1 cup 100% pumpkin puree
  • 2 Tbsp. yellow curry powder
  • 1 Tbsp. red curry paste
  • 2 Tbsp. brown sugar
  • salt and pepper, to taste
  • 1 1/2 lb. boneless skinless chicken thighs, diced into 1-inch cubes
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions (green parts only), diced
  • 1 cup cooked U.S.-grown long grain white rice

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Heat the oil over medium heat in a large sauté pan. Then add the shallot, garlic, and ginger. Sauté for 1-2 minutes until shallot softens.
    1 Tbsp. oil (olive, canola, or vegetable), 2 Tbsp. shallot, minced, 3 cloves garlic, chopped, 2 tsp. ginger, minced
  • Add the coconut milk, pumpkin, curry powder, curry paste, brown sugar, salt and pepper and whisk.
    1, 15 oz. can coconut milk, full fat, 1 cup 100% pumpkin puree, 2 Tbsp. yellow curry powder, 1 Tbsp. red curry paste, 2 Tbsp. brown sugar, salt and pepper, to taste
  • Bring to a gentle boil. Add the chicken cubes and bring the sauce to a simmer. Cook until the chicken is fully cooked, this will take ~10 minutes or until chicken reaches an internal temperature of 165°F. The idea here is to let the chicken simmer in the sauce so it stays nice and tender.
    1 1/2 lb. boneless skinless chicken thighs, diced into 1-inch cubes
  • Add the cilantro and green onions. Stir to combine. Taste and adjust any seasonings as desired.
    1/4 cup fresh cilantro, chopped, 2 green onions (green parts only), diced
  • Serve over cooked rice with plenty of the yummy curry sauce.
    1 cup cooked U.S.-grown long grain white rice


Nutrition Information

Serving: 1serving, Calories: 492kcal (25%), Carbohydrates: 56g (19%), Protein: 38g (76%), Fat: 13g (20%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 162mg (54%), Sodium: 164mg (7%), Potassium: 764mg (22%), Fiber: 5g (21%), Sugar: 10g (11%), Vitamin A: 10228IU (205%), Vitamin C: 5mg (6%), Calcium: 98mg (10%), Iron: 5mg (28%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

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Sarah Rousseau

Excellent recipe! Everyone should try this…easy and super delicious!!

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I have a tried-and-true chicken curry recipe I make frequently, but I made this recipe as a Halloween dinner because of the addition of pumpkin. This might now be my NEW tried-and-true chicken curry. The pumpkin adds a wonderful flavor and velvety thickness to the sauce. The whole family loved it. I always add a can of chickpeas to my curries. Other than that I made no changes. Thank you!

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This recipe looks amazing! I can’t wait to try it. This rice cooker would make meal prepping so much easier!

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Kristi McIntire

I think this recipe looks delicious and I am going to try this one this week! The rice cooker looks fabulous and I would love to try one and see how well it cooks and how much easier it would make food prep! Thanks for posting all of your yummy recipes!!

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I’m so excited to try this recipe this week! Curry is one of my family’s favorite dishes and that rice cooker would be stellar to try!

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Tracy S

Excited to try this recipe! I have no experience making anything curry! Love the jalapeño addition!

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I haven’t tried this yet but I’m really excited to. I’ve been recently diagnosed with type 1 diabetes and I love how your recipes include the carb counts. However I just need to figure out how much is in a serving because I will have to measure that out in order to count my carbs. 🙂 However if you have the information on the measurements on whether 1 servings makes 5 cups or a 1/2 a serving is 3 cups then that will help me out a lot

Dana Cortez

Very excited to try this and substitute broccoli and cauliflower chunks for the chicken. Making meatless versions of amazing recipes has become one of my favorite ways to cook! Thank you for the inspiration!

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This looks so yummy I can’t wait to try it and that rice cooker would be a game changer!!

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This looks delicious!
My ig is gabby_abba

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I would love to make this pumpkin curry.

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