This chicken with coconut curry pumpkin is loaded with spicy flavors, richness from coconut, and brightness from fresh herbs that makes for a balanced and delicious dinner. I wanted to play with different flavors tonight and this chicken with pumpkin completely fit the bill!
This recipe is loaded with aromatic flavors thanks to ginger, scallions, shallots. The bright, spicy herb finish helps lighten the richness from the crispy chicken and creamy coconut puree.
Making this recipe is a cinch and it’s endlessly versatile. Check out my substitution suggestions:
- Chicken Thighs: Use cubed chicken breasts, pork chops, shrimp, scallops, or your favorite fish, such as salmon or cod (cook time will vary).
- Cherry Tomatoes: Try this out with eggplant or mushrooms!
- Pumpkin Puree and Sweet Potatoes: Use one or the other, depending on what you have on-hand.
- Shallots: Replace with your favorite onion variety
- Cilantro: Parsley
- Serrano Pepper: Any hot pepper will work
How to Make this Chicken with Coconut Curry Pumpkin:
This recipe is just a few easy steps. Start by frying the chicken, skin-side down, until the skin is very crispy. Remove the chicken from the pan and add the ginger and scallions and then the tomatoes and cook until they just begin to soften. Deglaze with a touch of chicken stock and bake the chicken for about 30 minutes.
While the chicken bakes, prepare the puree. This coconut curry pumpkin puree is SO easy to whip up! Start by sautéing the shallots until soft, next add the sweet potato, and then the stock. Bring to a boil and add the pumpkin puree and spices. Allow it to simmer for about 20-25 minutes until the sweet potato is very tender. From there it’s just a matter of blending the puree – either with an immersion blender or in a traditional blender. Stir in the coconut cream and voila!
While the coconut curry is simmering, make the herb garnish. Toss the lime juice, cilantro, scallion greens, Serrano pepper and a little salt in a food processor and pulse until finely chopped.
To assemble the dish is just loading up shallow bowls with the puree, piling the tomatoes and ginger on top, adding a spoonful of the herb garnish and a chicken thigh on top. That’s it! It sounds like a lot of work, but I promise, this chicken with pumpkin comes together quicker than you realize!
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Chicken with Coconut Curry Pumpkin
- 1 tablespoon plus 2 teaspoons neutral cooking oil divided
- 4 bone-in skin-on chicken thighs
- 1 ” piece of ginger cut into matchsticks
- 6 scallions white and green parts kept separate
- 1 pint cherry tomatoes
- 2 cups chicken stock divided
Coconut Curry Pumpkin:
- 2 shallots quartered or 1 yellow onion
- 1 sweet potato peeled and diced
- 1 tablespoon butter optional
- 15 ounce can pumpkin puree
- 1 tablespoon curry powder
- 1 teaspoon cayenne powder plus more to taste
- 1/3 cup coconut cream more or less if desired
- 2 limes juiced
- 1/3 cup fresh cilantro leaves
- 1 Serrano pepper thinly sliced, optional
- Salt and pepper to taste
Cook the Chicken:
- Preheat oven Pat the chicken dry and season all over with salt and pepper.
- Heat 1 tablespoon neutral oil in an ovenproof skillet over medium-high. Add the chicken, skin-side down, and cook without moving for 5-7 minutes until the skin is very crispy. Flip and cook 1-2 minutes more. Transfer the chicken to a plate.
Cook the Aromatics:
- Discard all but a teaspoon of fat in the skillet. Add the ginger and scallion whites and cook for 1 minute until fragrant. Add the cherry tomatoes and season with salt and pepper. Cook for 2-3 minutes until just barely beginning to soften.
Bake the Chicken:
- Add 1/2 cup of the chicken stock and bring to a boil. Turn off the heat and add the chicken to the skillet. Transfer to the oven for 25-30 minutes or until an instant read thermometer reaches 165ºF.
Prepare the Coconut Curry Pumpkin:
- Heat the remaining 2 teaspoons oil in a saucepan. Add the shallots and cook for 3-4 minutes until softened.
- Add the sweet potato and a little butter, if desired, and cook for 4-5 minutes until just beginning to turn golden. Season with salt and pepper.
- Add the remaining chicken stock and bring to a boil.
- Reduce heat and add the pumpkin puree. Season with salt, pepper, cayenne powder, and curry powder. Simmer for 20 minutes or until the sweet potato is very tender.
Prepare the Herb Garnish:
- In a food processor, combine the lime juice, cilantro, scallion greens, Serrano pepper, if using, and a sprinkle of salt. Pulse until finely chopped. Set aside.
Finish the Coconut Curry Pumpkin:
- Once the sweet potato is very tender, use an immersion blender to puree the pumpkin. Continue blending until smooth. Stir in the coconut cream and season the puree to taste.
- Divide the coconut curry pumpkin between shallow bowls. Pile the cooked tomatoes and ginger on top. Add a spoonful of the herb garnish on top of the tomatoes and place a chicken thigh on top. Enjoy!