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+ servings
plate of pumpkin chicken curry

Pumpkin Curry Chicken

 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.
Prep Time: 45 minutes
Cook Time: 50 minutes
1 day 2 hours
Total Time: 1 hour
Servings: 8 servings
Calories: 4118kcal
Author: Meiko Temple


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.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish


Calories: 4118kcal | Carbohydrates: 157g | Protein: 298g | Fat: 265g | Saturated Fat: 114g | Polyunsaturated Fat: 65g | Monounsaturated Fat: 65g | Trans Fat: 1g | Cholesterol: 1293mg | Sodium: 9679mg | Potassium: 7332mg | Fiber: 40g | Sugar: 71g | Vitamin A: 75151IU | Vitamin C: 327mg | Calcium: 715mg | Iron: 35mg


Chef's Knife
Cutting Board
Measuring Tools
Food Processor - large - 8 cup
Storage Bags
Enamel Pot
Wooden Spoon

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.