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5 from 4 votes

Creamy Chicken Pumpkin Curry

The perfect combination of savory, sweet, and spice is in this delicious chicken pumpkin curry!
Course Main Course
Cuisine Asian
Keyword chicken, curry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 200kcal
Author Lisa from A Day in the Kitchen


Chicken Preparation:

  • 1 lb. (454g) boneless, skinless chicken thighs, cut into chunks
  • 2 tsp tapioca starch
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Broth Mixture:

  • 2 cups organic chicken broth
  • 1 1/2 tbs coconut sugar
  • 3 tsp fish sauce
  • 2 tsp tapioca starch

Remaining Ingredients:

  • 3 tbs light olive oil, divided
  • 1 lb. (454g) pumpkin chunks
  • 2 cups coconut milk
  • 1 tbs curry powder
  • 2 tbs water
  • 1/2 medium onion, cut into chunks
  • 3 cloves garlic, minced


  • Combine chicken broth, fish sauce, coconut sugar, and tapioca starch in a measuring cup or bowl and whisk well. Set aside.
  • Combine chicken pieces with 2 tsp tapioca starch, 1 tsp sea salt, and black pepper. Stir well to coat.
  • Heat a large pan or skillet over medium-high heat. Add 2 tbs light olive oil and add the chicken.
  • Brown the chicken; remove from pan and set aside.
  • Add 1 tbs of light olive oil to the pan and add curry powder. Quickly stir for about 10 seconds to toast the spices. Add 2 tbs water and scrape the bits off the bottom of the pot.
  • Add onions, garlic to the pan and cook for 2 minutes.
  • Add pumpkin chunks to the pan and stir.
  • Whisk reserved chicken broth mixture and add to the pot with the coconut milk.
  • Add chicken back to the pan and cook for 5 minutes to heat through.
  • Reduce to a simmer for 1-2 minutes until sauce naturally thickens.
  • Transfer to serving dish and garnish with toasted sliced almonds and green onion, if desired. Serve with hot steamed rice.


  • Substitute or add other vegetables like potatoes, sweet potatoes, butternut squash, green or red bell peppers, etc.
  • If you're not sure how spicy you want the curry, you can start with half the amount of curry powder. Taste test the sauce and add the remaining half, if desired.
  • Makes great leftovers!


Calories: 200kcal