Creamy Pumpkin Chicken Curry Stew with Coconut Milk

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, bite-sized
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1 large yellow onion, diced
• 2 medium carrots, sliced
• 1 medium Yukon Gold (or other waxy) potato, diced
• 1 tbsp fresh ginger, minced; 4 cloves garlic, minced
• 2 cups (about 450 g) unsweetened pumpkin puree
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 3 cups (720 ml) low-sodium chicken broth
• 2 tbsp tomato paste
• 3 tbsp mild curry powder (divided), 1 1/2 tsp ground cumin & coriander combined
• 1/2 tsp ground cinnamon, 1/4 tsp nutmeg, pinch ground cloves
• 2 bay leaves, 2 tsp fine sea salt (divided), black pepper, red pepper flakes to taste
• 2 tbsp fresh lime juice, handful chopped cilantro (optional)

Do This

• 1. Season chicken with 1 tsp salt, pepper, 1 tsp curry powder, and 1/2 tsp turmeric (optional). Sear in 1 tbsp hot oil over medium-high heat until browned, 5–7 minutes; remove to a plate.
• 2. In the same pot, add remaining oil, onion, carrots, and potato with a pinch of salt. Cook over medium heat until softened, 5–7 minutes.
• 3. Stir in ginger and garlic; cook 1–2 minutes. Add remaining curry powder, cumin, coriander, cinnamon, nutmeg, cloves, and red pepper flakes; toast 1 minute.
• 4. Add tomato paste; cook 1 minute. Pour in chicken broth, coconut milk, and pumpkin puree. Add bay leaves and remaining salt; stir well.
• 5. Return chicken and juices. Bring just to a boil, then reduce to a gentle simmer (about 190–200°F / 88–93°C). Cover partially and cook 20–25 minutes, stirring occasionally, until chicken is tender and vegetables are soft.
• 6. Stir in lime juice and cilantro. Adjust seasoning and thickness (simmer uncovered to thicken or add a splash of broth to loosen). Serve hot with rice, naan, or crusty bread.

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Why You’ll Love This Recipe

• Ultra-comforting: creamy coconut, sweet pumpkin, and tender chicken make a cozy, filling bowl.
• Deeply fragrant: fresh ginger, curry, and warm winter spices perfume the whole kitchen.
• One-pot friendly: everything simmers together in a single pot for easy cooking and cleanup.
• Flexible: great with rice, naan, or on its own, and easy to adapt to different spice levels.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 1 medium Yukon Gold (or other waxy) potato, fresh ginger, garlic, 1 lime, fresh cilantro (optional)
• Dairy: Plain Greek yogurt for serving (optional)
• Pantry: Boneless skinless chicken thighs, neutral oil, unsweetened pumpkin puree, full-fat coconut milk, low-sodium chicken broth, tomato paste, mild curry powder, ground cumin, ground coriander, ground cinnamon, ground nutmeg, ground cloves or allspice, red pepper flakes or cayenne, bay leaves, brown sugar or maple syrup (optional), salt, black pepper, rice or naan or crusty bread, toasted pumpkin seeds (optional)

Full Ingredients

For the Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp mild curry powder
• 1/2 tsp ground turmeric (optional, for color and warmth)
• 2 tbsp neutral oil (canola, avocado, or vegetable), divided

For the Stew Base

• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 1 medium Yukon Gold or other waxy potato, diced into 1/2-inch cubes (about 1 1/2 cups)
• 1 tbsp fresh ginger, finely minced or grated (about a 1-inch piece)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups (about 450 g) unsweetened pumpkin puree (not pumpkin pie filling)
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 3 cups (720 ml) low-sodium chicken broth
• 2 bay leaves
• 1 tsp fine sea salt (plus more to taste)
• 1–2 tsp brown sugar or maple syrup (optional, to balance acidity and spices)

Aromatic Curry & Winter Spices

• 2 tbsp mild curry powder (in addition to the 1 tsp used on the chicken)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves or ground allspice
• 1/4–1/2 tsp red pepper flakes or cayenne pepper (to taste)
• 1/4 tsp freshly ground black pepper

To Finish & Serve

• 2 tbsp fresh lime juice (about 1 lime), plus extra wedges for serving
• 1/4 cup fresh cilantro leaves, roughly chopped (optional)
• Cooked basmati or jasmine rice, warm naan, or crusty bread
• 2–3 tbsp extra coconut milk for drizzling (optional)
• 2–3 tbsp toasted pumpkin seeds (pepitas), for crunch (optional)
• Plain Greek yogurt or plain whole-milk yogurt, for a cooling spoonful on top (optional)

Step-by-Step Instructions

Step 1: Prep and Season the Chicken

Pat the chicken thighs dry with paper towels to help them brown nicely. Cut them into bite-sized pieces, about 1 to 1 1/2 inches each. Place the chicken in a bowl and sprinkle with 1 tsp fine sea salt, 1/2 tsp black pepper, 1 tsp mild curry powder, and 1/2 tsp ground turmeric (if using). Toss well until all the pieces are evenly coated with the seasoning.

Set the seasoned chicken aside at room temperature while you prep the vegetables. This gives the seasoning time to absorb and takes the chill off the meat so it cooks more evenly.

Step 2: Sear the Chicken

Heat 1 tbsp of the neutral oil in a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity) over medium-high heat. When the oil is shimmering, add about half of the chicken in a single layer. Sear, without moving too much, until golden brown on the first side, about 3–4 minutes. Flip and brown the second side for another 2–3 minutes.

Transfer the browned chicken to a plate (it does not need to be cooked through yet). Repeat with the remaining chicken, adding a little more oil only if the pot looks dry. Browning in batches helps the chicken sear instead of steam, building deep flavor in the stew from the browned bits on the bottom of the pot.

Step 3: Build the Aromatic Vegetable Base

Reduce the heat to medium. If the pot looks very dry, add the remaining 1 tbsp oil. Add the diced onion, sliced carrots, and diced potato with a small pinch of salt. Cook, stirring occasionally, until the onion is translucent and the vegetables have started to soften and pick up a little color, about 5–7 minutes.

Add the minced ginger and garlic. Cook, stirring constantly, for 1–2 minutes until very fragrant, being careful not to let the garlic brown too much. This aromatic base is what gives the stew its rich, savory undertone beneath the spices.

Step 4: Toast the Curry and Winter Spices

Sprinkle in the 2 tbsp curry powder, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves or allspice, 1/4 tsp black pepper, and 1/4–1/2 tsp red pepper flakes or cayenne (depending on how spicy you like it).

Stir continuously for about 1 minute. The mixture will look a bit dry, but this gentle toasting blooms the spices, making them more fragrant and complex. If anything starts to stick aggressively, lower the heat slightly.

Add the 2 tbsp tomato paste and cook, stirring, for another 1 minute. The tomato paste should darken slightly; this step develops a deeper, almost caramelized flavor that will balance the sweetness of the pumpkin and coconut milk.

Step 5: Add Liquids, Pumpkin, and Return the Chicken

Pour in the 3 cups chicken broth and scrape the bottom of the pot with a wooden spoon to release all the browned bits. Add the coconut milk and pumpkin puree, whisking or stirring until everything is well combined and the pumpkin is evenly distributed.

Drop in the 2 bay leaves and add 1 tsp fine sea salt plus 1–2 tsp brown sugar or maple syrup, if using, to gently round out the flavors. Return the seared chicken and any accumulated juices on the plate to the pot, stirring to nestle the meat into the liquid.

Increase the heat to medium-high and bring the stew just up to a boil, then immediately reduce the heat to low so the surface is gently simmering (about 190–200°F / 88–93°C if you were to check with a thermometer). Avoid a hard boil, which can make the chicken tough.

Step 6: Simmer Until Tender and Fragrant

Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer gently for 20–25 minutes, stirring every 5–7 minutes to prevent sticking on the bottom. The stew is done when the chicken is cooked through and very tender and the potatoes and carrots are soft when pierced with a fork.

If you want to be extra precise, check a piece of chicken with an instant-read thermometer; it should register at least 165°F (74°C) in the center. Remove and discard the bay leaves.

At this point, assess the consistency: it should be thick and spoon-coating but still stew-like rather than a paste. If it seems too thick, stir in a little extra broth or water, 2–4 tbsp at a time. If it feels too thin, simmer uncovered for an additional 5–10 minutes to reduce.

Step 7: Finish with Brightness and Serve

Turn off the heat. Stir in 2 tbsp fresh lime juice and the chopped cilantro, if using. Taste and adjust seasoning: add more salt for overall flavor, more lime for brightness, or a pinch more red pepper flakes for heat.

Ladle the pumpkin chicken curry stew into warm bowls. For an extra-creamy, restaurant-style finish, drizzle a small spoonful of coconut milk over each bowl and swirl it lightly. Top with toasted pumpkin seeds for crunch and a dollop of plain Greek yogurt if you like a cool contrast.

Serve hot with basmati or jasmine rice, warm naan, or crusty bread for dipping. The stew will thicken slightly as it sits, so you can always loosen leftovers the next day with a splash of broth or water.

Pro Tips

• Brown in batches: Crowding the chicken prevents good browning. Work in 2–3 batches so each piece develops a flavorful golden crust.
• Use full-fat coconut milk: Light coconut milk will work, but full-fat gives the stew its luxurious, velvety texture and better carries the spices.
• Balance the flavors: Taste at the end and adjust with a triangle of seasoning: salt (for savoriness), lime juice (for brightness), and a tiny bit of sugar or maple syrup (for roundness) until everything tastes rich but not heavy.
• Control the heat level: Start with the lower amount of red pepper flakes or cayenne; you can always add a pinch more at the end once you have tasted the final stew.
• Let it rest: If you have time, let the stew sit off the heat for 10–15 minutes before serving. The flavors meld and the texture becomes even creamier.

Variations

• Vegetable-packed version: Add 1 cup diced butternut squash or sweet potato and 1 cup cauliflower florets along with the carrots and potato. You may need to add an extra 1/2 cup broth.
• Extra protein: Stir in a drained can (15 oz / 425 g) of chickpeas during the last 10 minutes of simmering for added protein and a heartier texture.
• Dairy-rich finish: For an ultra-lush stew, stir in 1/4–1/2 cup heavy cream or plain Greek yogurt right at the end (off the heat) instead of serving the yogurt on top.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors deepen and improve overnight, making this an excellent make-ahead meal. To reheat, warm gently on the stovetop over low to medium-low heat, stirring occasionally, until steaming hot; add a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through. For longer storage, freeze in well-sealed containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Avoid boiling vigorously when reheating to keep the coconut milk from separating.

Nutrition (per serving)

Approximate values for 1 of 6 servings (stew only, without rice, bread, or toppings): about 480 calories; 27 g protein; 25 g fat (15 g saturated); 28 g carbohydrates; 5 g fiber; 8 g sugar; 780 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.