It’s that time of year again; the leaves are falling from trees and the crisp air is coming in. It’s pumpkin season! And your Fall menu is getting the tastiest face-lift with this incredible Pumpkin Curry Chicken.

plate of pumpkin chicken curry

Fall in love with pumpkin curry chicken!

My husband and I are both obsessed with this curry chicken. It evokes the essence of Jamaican-inspired curries with traditional ingredients like ginger, lime juice, garlic, garam masala, and coconut milk.

But also incorporates autumnal flavors from the rich pumpkin puree and warm spices.

Forgive me for creating this overused phrase but this dish is truly a flavor explosion in your mouth.  I have to pat myself on the back because I truly understood the assignment.

pot of pumpkin chicken curry

Key Ingredients

To make this mouth-watering pumpkin curry chicken recipe, you will need the following key ingredients: 

  • Chicken thighs. I prefer to use boneless skinless chicken thighs in this recipe because I love the flavor. However, feel free to use chicken breasts instead if you prefer. 
  • Pumpkin puree. The flavor of pumpkin pairs beautifully with the curry flavors, adding a depth of richness and a flavor profile that’s perfect for the fall. 
  • Coconut milk. This is what makes our curry super creamy and rich! Make sure to use full-fat coconut milk rather than light or low-fat coconut milk. 
  • Chicken stock. Between the thickness of the pumpkin puree and coconut milk, we need a liquid to thin out our curry and find a happy medium. I like to use chicken stock, but you can use water or vegetable broth instead. 
  • Lime juice. This is an essential component of any good curry recipe. The acidity in lime juice adds freshness and enhances the flavors of the other ingredients.
  • Herbs and spices. In addition to flavoring this dish with fresh cilantro, we also add curry powder, garam masala, cinnamon, allspice, bay leaf, salt, pepper, and green seasoning. 

Pumpkin Curry Chicken Recipe

Ready to get cooking? Here is how to make pumpkin curry chicken for the best results:

  1. In a large bag or bowl, toss the chicken with the chicken bouillon, salt, pepper, and green seasoning. Toss until everything is coated, then seal the bag (or tightly wrap the bowl) and transfer to the fridge to marinate for 2-24 hours. 
  2. Add 4 tablespoons of oil to a large enamel pot on the stove over medium heat. Add the onions and stir for 3 minutes until they start to turn golden. Add the scallions, garlic, and ginger, then stir for another minute. 
  3. Add 2 more tablespoons of oil, then stir in the curry powder, garam masala, cinnamon, and allspice. Cook for 1-2 minutes until the seasoning starts to brown.
  4. Whisk in chicken stock, coconut milk, and pumpkin puree until combined. Then, add the bell peppers, bay leaf, lime juice, and brown sugar. Whisk until combined and increase heat to high, cooking for 3 minutes.
  5. Add the marinated chicken. Then, cover and cook for 15 minutes, stirring occasionally. Reduce the heat to a simmer and remove the lid. 
  6. Cook uncovered for 10 minutes, or until the sauce has thickened to your liking. Serve over warm rice and garnish with fresh cilantro. Enjoy!
plate of pumpkin chicken curry

What is Green Seasoning?

Green seasoning is a traditional Caribbean blend of oil, citrus, herbs, and spices. It’s insanely delicious and adds a ton of bold, fresh flavors to this Jamaican curry chicken dish. The specific ingredients tend to vary from recipe to recipe, but I stand by mine as the best green seasoning out there.

To make green seasoning, you simply combine cilantro, parsley, thyme, garlic, scallions, shallots, red bell peppers, ginger, Scotch Bonnet pepper (optional), olive oil, and lime juice. The key to making the best green seasoning is using all fresh ingredients rather than dried herbs and spices. Trust me; you won’t regret it!

How to make Pumpkin Curry vegetarian?

One of the amazing things about this recipe is that you can customize it to suit your dietary needs and flavor preferences. You can easily swap out the chicken for a plant-based protein source like chickpeas to make pumpkin curry completely vegetarian. Pumpkin and chickpea curry, anyone? Yum! 

You can also replace the chicken with tofu or extra veggies. Some of my favorite veggies to add to curry include sweet potatoes, cauliflower, and broccoli. 

overhead view of plate of pumpkin curry chicken

How to store Pumpkin Curry Chicken?

To store leftover curry, it’s important to let it cool down to room temperature first. Once it’s cooled, you can then transfer the dish to an airtight storage container and store it in one of two ways:

  • In the fridge for 2 to 4 days.
  • In the freezer for up to 2 months.

To reheat leftover curry, make sure to let it thaw in the fridge overnight if frozen. Once thawed, you can reheat it on the stove over medium-low heat for 3-5 minutes or until warmed through.

plate of pumpkin chicken curry

More Delicious Chicken Recipes

Now it’s your turn!

I know you’re going to love this recipe. If you enjoy the recipe, please share it with your friends and family. And don’t forget to give me some five-star love down below. And if you have any comments or questions, leave them below too, and I’ll be sure to get back to you as soon as possible.

plate of pumpkin chicken curry

Pumpkin Curry Chicken

Author: Meiko Temple
 It’s that time of year again; the leaves are falling from trees and the crisp air is coming in. It’s pumpkin season! And your Fall menu is getting the tastiest face-lift with this incredible Pumpkin Curry Chicken.
5 from 1 vote
Prep Time 45 minutes
Cook Time 50 minutes
1 day 2 hours
Total Time 1 hour
Course Main Course
Cuisine Afro-Caribbean, Jamaican
Servings 8 servings
Calories 4118 kcal


  • Chef’s Knife
  • Cutting Board
  • Measuring Tools
  • Food Processor – large – 8 cup
  • Storage Bags
  • Enamel Pot
  • Wooden Spoon
  • Whisk


Green Seasoning

  • Green Seasoning
  • ¾ cups cilantro, roughly chopped
  • ¼ cup parsley leaves
  • 8 garlic cloves
  • 6 sprigs of thyme, stems removed
  • 4 scallions, roughly chopped
  • 2-3 shallots, roughly chopped
  • ¼ red bell pepper or 2 pimiento peppers
  • ¼ inch ginger, roughly chopped
  • ½ Scotch Bonnet Pepper, optional
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • ¼ cup water


  • 3-4 lbs boneless skinless chicken thighs, cut into 1 inch pieces
  • 3 tablespoons green seasoning
  • 1 tablespoon chicken bouillon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Pumpkin Curry

  • 6 tablespoons vegetable oil, divided
  • 1 medium yellow onion, chopped
  • 3 scallions, chopped
  • 6 cloves of garlic, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 cups low sodium chicken stock or water
  • 1 13.5-ounce can coconut milk (do not use light coconut milk)
  • 1 15-ounce can pumpkin purée
  • 1 bay leaf
  • 1 red bell pepper sliced
  • 2 tablespoons light brown sugar
  • 3 tablespoons fresh lime juice
  • 2 teaspoons kosher salt, more as needed
  • 1 teaspoon black pepper
  • ½ cup chopped cilantro, more for serving
  • Steamed white rice, to serve


To Make Green Seasoning

  • Add all ingredients to a food processor and process until smooth.

To Prep Marinated Chicken

  • In a large ziplock bag, toss the chicken, green seasoning, chicken bouillon, salt, and pepper. Toss until everything is coated, then seal bag and transfer to the refrigerator to marinate for 2 – 24 hours.

To Make Pumpkin Curry Chicken

  • Over medium heat, add 4 tablespoons oil in a large heavy bottom, enamel pot over medium heat. Add in onion and stir for 3 minutes until onions start to turn golden.
  • Add in scallions, garlic, and ginger and stir for 1 minute more.
  • Add 2 more tablespoons of oil before stirring in curry powder, garam masala, cinnamon, and allspice; cook for 1-3 minutes until curry seasoning turns brown.
  • Whisk in chicken stock, coconut milk, pumpkin puree, followed by the bell pepper, bay leaf , lime juice, and brown sugar. Increase heat to high and allow to cook for 3 minutes.
  • Add the marinated chicken, cover, and cook, stirring occasionally, for 15 minutes.
  • Reduce the heat to maintain a simmer and cook, uncovered, until the sauce thickens, 10 minutes.
  • When done serve over warm rice and garnish with chopped cilantro.


Calories: 4118kcalCarbohydrates: 157gProtein: 298gFat: 265gSaturated Fat: 114gPolyunsaturated Fat: 65gMonounsaturated Fat: 65gTrans Fat: 1gCholesterol: 1293mgSodium: 9679mgPotassium: 7332mgFiber: 40gSugar: 71gVitamin A: 75151IUVitamin C: 327mgCalcium: 715mgIron: 35mg
Keyword Pumpkin Curry Chicken
did you make this recipe???Tell me all about it! And tag @meikoandthedish with hashtag on Instagram – I’d love to see what you make!

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One Comment

  1. 5 stars
    Wow. This was just great!! Thanks for sharing this terrific dish. It will definitely going into our rotation.

5 from 1 vote

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