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Creamy Chicken & Pumpkin Curry

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by Angela Gallardo in Lunch & Dinner, Recipes

Kind of all about the curries lately.


There’s so much room to play around with them.  And I think that these out-of-the-box curries are a great way to get non-curry lovers to embrace the unique flavors.

This one tastes a lot like a lightly spicy but still cinnamon-y pumpkin sauce with just a hint of curry.

It’s really robust.  It doesn’t need a “vehicle” IMO (noodles, etc) but do what you feel.

Get a printable PDF of the recipe

Creamy Chicken & Pumpkin Curry

Serves: 4

  • 4 bone-in chicken thighs
  • 1/2 small butternut squash
  • 1/2 white or sweet onion, chopped
  • 1 small red bell pepper, sliced
  • 5 garlic cloves, roughly chopped
  • 1 stalk lemongrass (4-8″ length)
  • 1 c. 100% pumpkin puree
  • 1 c. creme fraiche, coconut cream, or cashew cream
  • 1 c. bone broth or stock of choice
  • 3 tbsp. Thai red curry paste
  • 2 tbsp. tomato paste
  • 1 tbsp. fresh grated ginger
  • 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/4 c. dry white wine
  • 4 large kale leaves, chopped (I like using a hearty kale like lacinato/dino)
  • For serving: cilantro, lemon wedges, pumpkin seeds


  1. Season the chicken on both sides with salt and pepper.  Lightly grease a large, deep skillet (12″ is best but 10″ will work too) with a high-heat cooking fat and place over medium heat.
  2. When the pan is hot, brown the chicken well on both sides, about 5 minutes per side. Set aside for later (it will not be fully cooked at this point but we’ll finish it off when we simmer the curry).
  3. Cube the butternut squash to small 1/2″ cubes.  If you’re using a smaller skillet, you may want to cut back to just a 1/3 a butternut squash or your pan might get a bit full.
  4. Add the butternut cubes, chopped onion, sliced bell pepper, and chopped garlic to the skillet with the rendered fat from the chicken.  Chop the lemongrass to smaller lengths, about 2″, and add to the skillet.  Cover and cook for 5 minutes.
  5. While the veggies are cooking, add the pumpkin puree, creme fraiche, bone broth, curry paste, tomato paste, ginger, cinnamon, sea salt, and pepper to a large blender.  Blend until smooth.
  6. Remove the lid from the skillet and deglaze with the white wine.  Simmer 2-3 minutes to cook off the alcohol.
  7. Pour in the pumpkin puree mix and stir.  Tuck the chicken back in.  Bring to a simmer over medium heat.
  8. Turn the heat to medium low and simmer for 8-10 minutes, stirring occasionally, or until the chicken is cooked through and the sauce reaches your desired consistency (you can also thin the sauce out further at this point with more broth or cream).
  9. Stir in the kale and cook 1 minute longer.  Taste and season with additional salt and pepper, if needed.  Serve with toppings, as desired.

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