Pumpkin Curry Chicken Bowls

Pumpkin isn’t just for sweet recipes – it actually makes a great addition to savory meals too! I am always looking for ways to use up leftover pumpkin puree and when I decided to add it to curry, it quickly became one of my favorite quick dinners. The pumpkin blends seamlessly into the curry sauce, adding richness without overpowering the other flavors. Paired with tender chicken, vegetables, and rice, it’s a weeknight-friendly dish that feels both hearty and nourishing. This Pumpkin Curry Chicken Bowls recipe is a cozy, flavorful meal that comes together quickly and makes great leftovers.

This recipe is also super flexible. You can keep it simple with chicken, carrots, and rice, or you can load it up with extra veggies you already have on hand. So whether you’re looking for something cozy for dinner tonight or a new way to use that can of pumpkin in your pantry, these pumpkin curry chicken bowls are a great place to start!

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Nutritional benefits of this recipe

• Coconut milk is rich in caprylic acid, which helps fight high cholesterol, candida/yeast, and digestive disorders.
• Pumpkin is rich in polyphenols and antioxidants. It’s great for our digestive health, blood sugar, cholesterol, eyesight, and more.
• Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy. 
• Ginger has anti-microbial benefits and is rich in antioxidants, helping balance our gut microbiome and manage free radicals. It helps reduce nausea, bloating, and intestinal gas. Promotes immune health.
• Garlic is also rich in antioxidants and has anti-microbial benefits. Promotes immune health. 

Ingredients for Pumpkin Curry Chicken Bowls

Chicken – you can use chicken thighs, tenders, or breasts that are boneless and skinless. Chicken thighs and tenders give a juicer result.

Onion

Pumpkin puree

Coconut milk

Carrots

Garlic cloves

Spices – curry powder, salt, pepper, ground ginger

Flour – for thickening. Use whatever flour you want, or arrowroot powder / starch

For serving: cooked rice, parsley or cilantro

How to make Pumpkin Curry Chicken Bowls

1. Cook rice according to package instructions to create 4 cups cooked (or as much as you want).
2. Toss the chicken in the garlic, salt, and black pepper, rubbing the seasoning into the chicken. Set aside.
3. Heat oil in a large pan over med-high heat. Add the onion and cook for a few minutes. Stir in the carrots, garlic, ginger, salt, and pepper and cook for a couple more minutes.
4. Stir in the seasoned chicken and curry powder and cook for a few minutes.
5. Add in the coconut milk and pumpkin puree and combine.
6. Reduce heat to medium, cover the pan, and simmer for 12 minutes, stirring occasionally. The chicken should be cooked through and the carrots should be fork tender.
7. After simmering, the sauce may still be pretty thin, so add flour of choice to thicken it if desired. Start with 1 Tbsp and add from there to achieve desired texture. Taste test and add salt and pepper if desired.
8. Serve over cooked rice and garnish as desired.

Modifications & variations

• Protein swaps – Try this curry with shrimp, ground turkey or beef, salmon, etc if you want a different protein option.
• Vegetable add-ins – Bell peppers, spinach, sweet potato, butternut squash, or zucchini would all work well in the curry sauce.
• Add spice – Add a pinch of cayenne or red pepper flakes for more heat.
• Grain variations – Serve over quinoa, cauliflower rice, or brown rice instead of basmati.
• Alternative thickeners – If you don’t want to use flour, you can thicken the sauce with arrowroot starch or just simmer longer to reduce.

Other recipes you’ll love

Fennel and Chicken Coconut Curry

Coconut Curry Chicken and Veggies

This recipe is one of those dinners that feels special without being complicated. It’s quick enough for a weeknight but flavorful enough to keep on repeat when you want something a little different. If you try it, let me know what you think—I’d love to hear if you made it as written or added your own twist.

Pumpkin Curry Chicken Bowls

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These pumpkin curry chicken bowls are creamy, flavorful, and come together in just 30 minutes. The curry sauce blends pumpkin and coconut milk for a rich, comforting flavor that pairs perfectly with rice. Great for weeknight dinners or meal prep.

• Author: Christine Manes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 5 servings 1x
• Category: lunch, dinner
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken:

1 lb boneless skinless chicken thighs or tenders, cut into 1” pieces

1 garlic clove, minced

1/2 tsp salt

Freshly ground black pepper

Pumpkin Curry:

2 Tbsp coconut oil or avocado oil

1 medium yellow onion, diced

2 large carrots, peeled and sliced

2 garlic cloves, minced

1/2 tsp ground ginger (or 1/2 Tbsp fresh minced ginger)

1/2 tsp salt, to taste

1/4 tsp black pepper

1 1/2 Tbsp yellow curry powder

1 (15 oz) can lite coconut milk

3/4 cup pumpkin puree

1–2 Tbsp flour of choice (or arrowroot powder)

To serve:

4 cups cooked rice (I used basmati)

Parsley, cilantro, or other garnish

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Instructions

1. Cook rice according to package instructions to create 4 cups cooked (or as much as you want).
2. Toss the chicken in the garlic, salt, and black pepper, rubbing the seasoning into the chicken. Set aside.
3. Heat oil in a large pan over med-high heat. Add the onion and cook for a few minutes. Stir in the carrots, garlic, ginger, salt, and pepper and cook for a couple more minutes.
4. Stir in the seasoned chicken and curry powder and cook for a few minutes.
5. Stir in the coconut milk and pumpkin puree.
6. Reduce heat to medium, cover the pan, and simmer for 12 minutes, stirring occasionally. The chicken should be cooked through and the carrots should be fork tender.
7. After simmering, the sauce may still be pretty thin, so add flour of choice to thicken it if desired. Start with 1 Tbsp and add from there to achieve desired texture. Taste test and add salt and pepper if desired.
8. Serve over cooked rice and garnish as desired.

Equipment

Deep 5 quart Saute Pan with Lid – Stainless Steel

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