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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!
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!
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.
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.
- 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.
- Sauté the shallots, garlic, and ginger.
- Add in the coconut milk, pumpkin, curry powder, curry paste, brown sugar, salt, and pepper.
- Bring to a gentle boil.
- Add the chicken cubes and cook at a simmer until chicken reaches an internal temperature of 165°F, ~10 minutes, stirring occasionally.
- Add scallions and cilantro.
- Serve over U.S.-grown long grain rice.
- 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.
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.
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.
- 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.
- Add the coconut milk, pumpkin, curry powder, curry paste, brown sugar, salt and pepper and whisk.
- 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.
- Add the cilantro and green onions. Stir to combine. Taste and adjust any seasonings as desired.
- Serve over cooked rice with plenty of the yummy curry sauce.
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.