Description

This cozy pumpkin curry chicken is creamy, comforting, and full of fall flavor. Tender chicken thighs simmer in a velvety pumpkin-coconut curry sauce, making it perfect for Halloween dinners or any chilly night.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs (about 680g)
1 cup pumpkin puree (canned or fresh roasted)
1 can (13.5 oz) coconut milk (full-fat or light)
2–3 tablespoons Thai red curry paste
1 medium onion, diced
3 cloves garlic, minced
1-inch piece fresh ginger, grated or finely chopped
1 cup chicken broth (low-sodium preferred)
2 tablespoons vegetable oil (or olive oil)
1 teaspoon salt (to taste)
1/2 teaspoon ground black pepper (optional)
1 tablespoon brown sugar (optional, for balancing flavors)
1 red bell pepper, sliced (optional)
2 cups spinach or kale, chopped (optional)
Squeeze of lime juice (for serving, optional)
Fresh cilantro (for garnish, optional)
Steamed jasmine rice or basmati rice (for serving)
Warm naan or flatbread (for serving)

Instructions

Trim excess fat from chicken thighs and cut into bite-sized pieces. Sprinkle with salt and pepper. Optional: marinate in 1 tablespoon curry paste for 15 minutes.
Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 4–5 minutes. Stir in garlic and ginger; cook until fragrant, 1–2 minutes.
Add curry paste and stir well, toasting for 1 minute.
Add chicken pieces and cook on medium-high until lightly browned on all sides, about 6–8 minutes. Stir often.
Pour in chicken broth and scrape up any browned bits. Stir in pumpkin puree and coconut milk. Add brown sugar if using. Bring to a gentle simmer.
Reduce heat to low, cover, and cook for 15 minutes until chicken is cooked through and sauce is creamy. If sauce is too thin, uncover and simmer for 5 more minutes.
Stir in red bell pepper and spinach or kale, if using. Simmer for 3–4 minutes until veggies are tender.
Optional: Blend sauce with immersion blender for extra creaminess.
Taste and adjust seasoning with salt, lime juice, or extra curry paste. Serve hot over steamed rice, garnished with cilantro.

Notes

For extra flavor, toast the curry paste in oil before adding other ingredients. Chicken thighs are juicier than breasts. Adjust curry paste for desired spice level. For vegetarian, use tofu or chickpeas and vegetable broth. Make sure curry paste and broth are gluten-free if needed. Leftovers taste even better the next day and freeze well.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Fusion, Thai-inspired

Nutrition

Serving Size: About 1 cup (250g) per serving
Calories: 375
Sugar: 5
Sodium: 650
Fat: 18
Saturated Fat: 12
Carbohydrates: 22
Fiber: 3
Protein: 22

Keywords: pumpkin curry chicken, Halloween dinner, creamy curry, fall comfort food, easy chicken curry, coconut milk curry, autumn recipes