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close up in the bowl of pumpkin curry being stirred with a spoon

Pumpkin Chicken Curry Recipe

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 1 hour
  • Yield: Serves 8
  • Diet: Gluten Free


Rich and thick curried coconut chicken with squash and dried cherries in one hearty flavorful meal that's full of healthy ingredients.


  • 3 tablespoons oil (like peanut, olive, coconut oil)
  • 2 tablespoons yellow curry powder
  • 1 tablespoon plus 1 teaspoon garam masala, divided
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 pounds chicken, cut into bite-sized pieces
  • 1 can coconut milk (14-ounce)
  • 1 can diced tomatoes, with the juice (14.5-ounce)
  • 1 cup chicken broth
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups peeled and cubed winter squash (butternut, acorn, pumpkin squash or sweet potatoes)
  • 1/2 cup dried cherries
  • salt and pepper to taste
  • Hot cooked rice for serving


  1. In a large stock pot or Dutch oven heat the oil, curry powder, and 1 tablespoon of garam masala over medium heat. Cook for 3 minutes. If it starts to stick add more oil, you don't want it to burn.
  2. Add the onion and garlic and cook for an additional 5 minutes. Again, add more oil if it starts to stick too much.
  3. Add the chicken and cook until the chicken is no longer pink in the center, about 10 minutes.
  4. Add the coconut milk, undrained tomatoes, chicken broth, sugar, salt, and pepper. Stir to combine.
  5. Add the squash and dried cherries. Cook the curry at a low simmer until the squash is very soft and the mixture thickens, 45 minutes to an hour.
  6. 5 minutes before serving, stir in the last 1 teaspoon of garam masala.
  7. Serve over hot, cooked rice.


  • Curry is one of those dishes that only improve with time. If you have more time, let it cook! The leftovers are better the second day too.
  • No cherries? Traditional or golden raisins are a great sub (but the cherries were SO good...).
  • The garam masala is added twice because some of its flavor is heightened while cooking and some of it is lost. Adding it in the beginning and again at the end helps to not miss out on any of its goodness.
  • You can substitute sweet potatoes for the squash if you'd like or can't find winter squash. Cut the squash into 1 inch pieces and cut sweet potatoes slightly smaller.
  • You can use boneless skinless chicken breast for this recipe and it's also really good with using boneless skinless chicken thigh meat. 
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian

Keywords: coconut chicken curry, curry with pumpkin, curry with sweet potatoes, yellow curry recipe