How to Make Pumpkin Coconut Chicken with Indian Spices

If you're used to pumpkin in lattes, pies, or muffins, it's time to try it in a way you’ve probably never experienced: Pumpkin Coconut Chicken! This dish is bold, aromatic, and creamy—with warming Indian spices, coconut milk, and the unexpected depth of pumpkin puree.

Spices like cumin, ginger, and cinnamon aren't just for baking—they’re foundational in many global cuisines. In fact, India is the world's largest consumer of ginger, with the spice widely used for its flavor and its digestive benefits.

This easy, flavorful dish fuses comfort food with adventure. If you've got a can of pumpkin in your pantry and some chicken in the fridge, you’re halfway there.

How to Make Pumpkin Coconut Chicken with Indian Spices

Prep Time: 20 minutes | Cook Time: 40 minutes

Servings: 4

Ingredients

For the Sauce:

• • • 1 (8 oz) can pumpkin puree
    • 1 (8 oz) can coconut milk
    • 3 tablespoons coconut flour
    • ⅓ cup coconut oil
    • ⅓ cup shaved fresh ginger (use Zulay Swivel Peeler)
    • 1 tablespoon cinnamon
    • 1 tablespoon cumin
    • 2 teaspoons nutmeg
    • 1 packet stevia (or 1 teaspoon equivalent)
    • 8 oz frozen green peas, thawed
    • Salt and pepper, to taste

For the Chicken:

• • • 1 lb skinless chicken breast tenders
    • Paprika, to coat
    • Salt, to taste
    • Olive oil, for baking

For the Sticky Rice (optional side):

• • • 1 cup sticky rice
    • 1 tablespoon coconut oil
    • Salt and pepper, to taste

Instructions

Step 1: Preheat and Prepare the Chicken

Preheat oven to 370°F. Rinse chicken tenders and pat dry. Lightly coat a baking dish with olive oil using the olive oil dispenser. Arrange chicken tenders in the dish, then generously sprinkle paprika over the chicken so little of the surface shows. Add salt to taste and bake for 40 minutes, or until fully cooked.

Step 2: Make the Coconut Pumpkin Sauce

In a skillet, melt ⅓ cup coconut oil over medium heat. Whisk in 3 tablespoons of coconut flour to make a roux. Slowly add coconut milk, stirring constantly with a silicone spatula until smooth. Stir in the pumpkin puree and reduce heat to low.

Step 3: Spice It Up

In a small bowl, combine cinnamon, cumin, nutmeg, and stevia using your magnetic measuring spoons. Add this spice mix to the skillet and stir to combine.

Step 4: Prep and Braise the Ginger

Use the swivel vegetable peeler to peel and shave ⅓ cup fresh ginger. Add shaved ginger to a small saucepan, cover with water, and simmer for 5 minutes. Drain and add the braised ginger to the pumpkin sauce.

Step 5: Finish the Sauce

Stir in thawed peas, let the sauce simmer for 3 more minutes, then turn off the heat. Add salt and pepper to taste. Let the sauce rest while the chicken finishes baking.

Step 6: Make the Sticky Rice (Optional)

Cook 1 cup sticky rice according to package instructions. Stir in 1 tablespoon of coconut oil, and season with salt and pepper.

Step 7: Plate and Serve

Once the chicken is done, plate over rice and spoon the pumpkin coconut sauce generously on top.

Tips, Variations & Customizations to Try

• No coconut flour? Use almond flour or a gluten-free blend.
• No stevia? Use honey or maple syrup for natural sweetness.
• Add greens like spinach or kale for extra nutrients.
• Want it spicy? Add chili flakes or cayenne to the spice mix.
• Try tofu or chickpeas instead of chicken for a vegetarian version.

Health Benefits of Pumpkin Coconut Chicken

This dish may taste indulgent, but it’s loaded with nutritional benefits that make it a smart, satisfying choice. Pumpkin is packed with vitamin A, fiber, and antioxidants that support immune function and vision health, while coconut milk delivers lauric acid, a healthy fat known for its antimicrobial properties. Ginger brings digestive support and anti-inflammatory benefits, and lean chicken breast offers high-quality protein to help build and repair muscle tissue. Green peas round out the meal with plant-based protein, fiber, and essential minerals like iron and magnesium. Together, these ingredients create a nutrient-dense, flavorful dish that nourishes your body while satisfying your cravings.

Make Your Own Pumpkin Chicken Today!

You don’t have to wait until fall to enjoy the cozy, comforting flavors of pumpkin. This Pumpkin Coconut Chickendish delivers warmth and complexity thanks to its fusion of sweet, savory, and spicy notes.

It’s not your average chicken dinner—and that’s what makes it so memorable. Whether you’re cooking for yourself, your family, or a dinner party, this dish will surprise and impress with every bite.

And with Zulay Kitchen tools, the process is simple, mess-free, and efficient.

Other Kitchen Tools You Need for This Recipe

To elevate the entire cooking process, grab these handy extras from Zulay Kitchen:

• • Digital Meat Thermometer – Ensure your chicken is perfectly cooked at 165°F.
  • Garlic Rocker – Crush garlic for extra flavor without the hassle.
  • Pot Holders – Remove hot dishes from the oven safely.
  • Citrus Squeezer – A splash of lime or lemon can brighten the dish before serving.

Frequently Asked Questions About This Recipe

Can I make this pumpkin coconut chicken ahead of time?

Yes! You can make the sauce a day in advance and refrigerate it. Reheat gently before serving. The chicken can also be pre-baked and stored. This makes it a great option for meal prepping or entertaining.

Is this dish spicy?

Not by default. The spices add warmth, not heat. If you like a kick, add a pinch of cayenne or chili flakes to the spice mix. It’s easy to customize based on your heat tolerance.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast and puree fresh pumpkin until smooth. Use 1 cup of homemade puree in place of the canned version. Just make sure it's not too watery—drain excess moisture if needed.

Can I freeze leftovers?

Yes. Store leftovers in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the oven. Add a splash of coconut milk if the sauce thickens too much.

What can I use instead of peas?

If peas aren’t your thing, try chopped bell peppers, spinach, or zucchini. These veggies all cook quickly and complement the creamy coconut sauce beautifully.

Is this recipe dairy-free and gluten-free?

Yes, it's naturally dairy-free (thanks to coconut milk and oil) and gluten-free if you use gluten-free coconut flour and tamari instead of soy sauce. Always check labels to be sure.

What’s a good side dish besides sticky rice?

Try serving this with quinoa, cauliflower rice, or naan for a heartier, Indian-inspired experience. You could also add a cucumber yogurt salad on the side to cool the palate and add texture contrast.