📋 Coconut Pumpkin Chicken

This light and healthy savory Coconut Pumpkin Chicken is a one-pan meal that's a little spicy, Weight Watchers friendly, and naturally dairy-free and gluten-free. And it makes a great weeknight fall meal!

Course dinner, Main Course

Cuisine American, Canadian, Thai

Keyword chicken, coconut, pumpkin

Special Diet Dairy-free, Gluten-free, weight watchers

Allergen dairy, gluten, lactose

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 148kcal

Ingredients

1 small sugar pumpkin (pie pumpkin- see ingredient photo in post for sizing)
½ cup tamed jalapenos *you can use a regular sliced jalapeno instead
400 ml - can of light coconut milk *or you can use full-fat coconut milk
4-6 boneless skinless chicken breasts (chopped/diced)
1 red onion, sliced
1 large tomato, slices in wedges or diced
2 teaspoon garlic, minced
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup coarsely chopped fresh cilantro
3 tablespoon red curry paste *use less if you prefer it less spicy

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Instructions

Cut pumpkin into quarters and scoop out the stringy pulp and seeds from pumpkin and discard.
1 small sugar pumpkin
Microwave on high for 5 minutes.
Peel and chop pumpkin into bite-sized pieces.
*You can use a paring knife or steak knife for this.
Pour coconut milk into a large, deep, frying pan or saucepan and set over medium-high heat. Whisk until warmed up.
400 ml - can of light coconut milk
Stir pumpkin, chicken, tamed jalapeno, red onion, salt, garlic, and nutmeg into coconut milk (everything except tomatoes,red curry paste, and cilantro.) Bring to a boil.
½ cup tamed jalapenos, 4-6 boneless skinless chicken breasts (chopped/diced), 1 red onion, sliced, 2 teaspoon garlic, minced, 1 teaspoon salt, ½ teaspoon ground nutmeg
Once boiling, reduce to medium-low.
Add tomatoes.
1 large tomato, slices in wedges or diced
At this point, your sauce may be thinner than you like, so you'll want to add a little cornstarch mixed with water (this is what I do).
Simmer (covered) and stirring regularly,until chicken is cooked through and pumpkin is fork tender (about 15- 20 minutes)
Add cilantro and red curry paste (add more or less to your taste) and mix.
Remove from heat.
1 cup coarsely chopped fresh cilantro, 3 tablespoon red curry paste
Serve over Jasmine rice, white rice, brown rice or cauliflower rice.

Notes

*NOTE: Adapted from Chatelaine Magazine " Spicy coconut chicken" Nov/Dec.2008

Expert Recipe Tips:

Choose the right pumpkin. Use a sugar pumpkin (pie pumpkin) for the best texture and flavor. Its flesh is sweeter and less stringy than larger carving pumpkins, making it ideal for cooking.

Soften pumpkin for easier peeling. Microwaving the pumpkin for a few minutes before peeling makes the skin easier to remove and saves prep time.

Cut ingredients evenly. Dice the chicken and pumpkin into similar-sized pieces so they cook evenly and the dish has a consistent texture.

Don’t skip the simmer. Allowing the chicken and pumpkin to simmer gently ensures the pumpkin becomes tender without breaking apart and the chicken stays juicy.

Balance the flavors. Taste before serving and adjust with extra red curry paste for heat, lime juice for brightness, or a pinch of sugar if the dish feels too acidic.

Thicken gradually. If the sauce seems thin, stir in cornstarch slurry a little at a time until it reaches your desired consistency—this prevents over-thickening.

Add fresh herbs at the end. Stir in cilantro just before serving to keep its flavor vibrant and fresh. Adding it too early can make it lose its brightness.

Pair with the right side. Jasmine rice highlights the Thai-inspired flavors, while cauliflower rice is a great lighter option if you’re watching carbs or WW points.

🌡️Storage

For this Chicken and Pumpkin recipe, you'll need to store the rice separately from the pumpkin chicken in airtight containers in the fridge for up to 3-4 days.

You can freeze this recipe for up to 3 months in an airtight container.

Nutrition