Chicken Pumpkin Curry Casserole

Picture a bubbling casserole dish streaked with sunset-orange sauce, tender chicken nestled among jewel-toned squash and peas, and a silky coconut aroma curling through the kitchen.

Imagine the first spoonful: creamy pumpkin laced with warm curry, sweet bell pepper crunch, and a whisper of lime that brightens every bite—comfort and color in one pan.

This matters to me because it turns pantry staples into something that feels like a hug, especially when I’m craving ease without sacrificing flavor.

It’s the kind of dish that anchors busy weeknights, travels well to a neighbor’s table, and feels special enough for slow Sunday suppers.

Once, after a long, rain-soaked commute, this casserole hit the oven while I steamed rice and exhaled; by dinnertime, we’d warmth, balance, and leftovers that tasted even better the next day.

Whether you’re feeding a crowd or stocking lunches, this recipe’s your cozy, reliable friend.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor with red curry, pumpkin, and coconut milk
• Feeds a crowd in one cozy, family-friendly casserole
• Streamlines weeknights with make-ahead and quick assembly
• Balances creamy, savory, sweet, and bright lime notes
• Uses pantry staples and flexible veggies for easy swaps

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces — choose well-trimmed thighs for tenderness
• 1 tsp kosher salt, divided — use Diamond Crystal if possible
• 0.5 tsp black pepper — freshly ground for best aroma
• 2 tbsp neutral oil, divided — avocado or canola for high-heat searing
• 1 medium yellow onion, diced — aim for small, even dice
• 3 cloves garlic, minced — fresh cloves, not pre-minced jars
• 1 tbsp fresh ginger, grated — microplane for a fine paste
• 2 tbsp red curry paste — adjust to heat preference
• 1 tsp ground turmeric — look for vibrant color and aroma
• 1 tsp ground cumin — toast briefly to wake flavors
• 0.5 tsp ground coriander — adds citrusy warmth
• 1 can (15 oz) pumpkin puree — 100% pumpkin, not pie filling
• 1 can (14 oz) full-fat coconut milk — shake can well before opening
• 0.5 cup low-sodium chicken broth — homemade or quality boxed
• 2 cups butternut squash or pumpkin, small-diced, peeled — 1/2-inch cubes for even cooking
• 1 red bell pepper, sliced — choose a firm, glossy pepper
• 1 cup frozen peas — no need to thaw
• 2 tbsp fish sauce — use a first-press brand for depth
• 1 tbsp brown sugar — light or dark works
• 1 tbsp lime juice — freshly squeezed for brightness
• 0.25 cup fresh cilantro, chopped — tender stems included
• 1 cup jasmine rice, uncooked (optional) — rinse until water runs clear

Step-by-Step Method

Preheat & Prep

Preheat oven to 375°F (190°C). Grease a 9×13-inch dish.

Dice onion, mince garlic, grate ginger, and cut chicken into 1-inch pieces. Peel and small-dice squash (1/2 inch). Slice bell pepper. Measure spices, curry paste, pumpkin, coconut milk, broth, fish sauce, sugar, and lime juice. Season chicken with 1/2 teaspoon salt and black pepper.

Sear the Chicken

Heat 1 tablespoon oil in a large skillet over medium-high. Sear half the chicken 3 to 4 minutes per side until lightly browned. Transfer to a bowl. Repeat with remaining chicken. Don’t fully cook through.

Browning builds flavor. Keep browned bits in the pan for the sauce. Tent chicken loosely while you continue.

Soften Aromatics

Add remaining 1 tablespoon oil to the skillet. Sauté diced onion for about 3 minutes until translucent.

Stir in minced garlic and grated ginger. Cook 30 seconds until fragrant. Avoid burning the garlic. Adjust heat if needed. Scrape up any fond from the pan to maximize flavor in the sauce.

Bloom Spices & Paste

Stir in red curry paste, turmeric, cumin, and coriander. Cook 30 seconds, stirring constantly. Bloom spices to deepen their aroma and taste.

Keep the mixture moving to prevent sticking. The paste should smell fragrant and slightly toasty. This step anchors the curry’s depth and complexity.

Whisk in Pumpkin & Liquids

Whisk in pumpkin puree, coconut milk, and chicken broth until smooth. Bring to a gentle simmer for 2 minutes.

Stir well to fully combine. Make certain no lumps remain. The sauce should be velvety and cohesive. Maintain a moderate heat to avoid splitting the coconut milk.

Balance the Sauce

Stir in fish sauce, brown sugar, remaining 1/2 teaspoon salt, and lime juice. Taste and adjust to preference.

Add a touch more lime for brightness or a pinch more sugar for balance. Keep the sauce gently simmering. Aim for a slightly savory-sweet, well-rounded profile before adding solids.

Combine Chicken & Veg

Return seared chicken to the skillet. Add diced squash and sliced bell pepper. Stir to coat everything in sauce.

Simmer 3 minutes to start softening vegetables. This brief simmer distributes flavors evenly. Make sure even coverage so the bake cooks uniformly.

Transfer & Cover-Bake

Pour mixture into the prepared baking dish. Spread evenly. Cover tightly with aluminum foil to trap steam.

Bake for 30 minutes. The steam helps tenderize the squash and finish cooking the chicken gently. Avoid peeking to maintain consistent heat and moisture.

Finish Uncovered with Peas

Remove foil and stir in frozen peas. Bake uncovered 10 to 12 minutes, until squash is tender and chicken is cooked through.

The sauce should thicken slightly. If overly thin, bake a few extra minutes. If too thick, loosen with a splash of hot broth.

Rest, Garnish & Serve

Let the casserole rest 10 minutes to settle and thicken. Sprinkle with chopped cilantro.

Taste and add a squeeze of lime if desired. Serve spooned over cooked jasmine rice. Portion evenly and enjoy. Leftovers reheat well, keeping the sauce creamy and the vegetables tender.

Ingredient Swaps

• Protein: Swap chicken thighs with chicken breast, turkey, firm tofu, or chickpeas (vegan).
• Dairy/coconut: Replace full-fat coconut milk with light coconut milk, evaporated milk + 1 tsp coconut extract, or cashew cream (vegan).
• Fish sauce: Use soy sauce or tamari; add a squeeze of lime and a pinch of sugar. For vegan/soy-free, use coconut aminos + extra lime.
• Pumpkin/butternut: Substitute kabocha, sweet potato, or canned sweet potato puree.
• Red curry paste: Use yellow or green curry paste, or 2–3 tsp curry powder + pinch chili flakes.
• Vegetables: Replace peas with edamame or green beans; swap bell pepper with carrots or zucchini.
• Broth: Use vegetable broth for vegetarian/vegan; water + bouillon for budget-friendly.
• Rice: Serve with basmati, brown rice, quinoa, or cauliflower rice (low-carb).

You Must Know

• Doneness • If the squash resists a fork after uncovering, keep in the oven 5–8 more minutes; look for edges just translucent and cubes that yield with light pressure—chicken should read 165°F in the thickest piece.
• Troubleshoot • If the sauce looks greasy or split after baking, stir in 2–3 tablespoons hot broth vigorously; the emulsion comes back when the liquid rehydrates fat—aim for a glossy, lightly coating consistency that ribbons off a spoon.
• Flavor Boost • For deeper curry character, bloom 1 extra teaspoon curry paste with 1 teaspoon oil in a small pan 60–90 seconds until aromatic, then fold into the finished casserole; adjust with 1 teaspoon lime juice to keep brightness.
• Swap • For dairy-free richness without coconut, use 1.5 cups unsweetened cashew cream (blend 150 g cashews with 1.5 cups hot water) in place of coconut milk; expect slightly thicker body—loosen with 2–4 tablespoons hot broth as needed.
• Scale • To feed 10–12, multiply ingredients by 1.5 and use two 9×13 pans; rotate racks halfway through covered and uncovered phases, adding 5–10 minutes total—check doneness by fork-tender squash and 165°F chicken.

Serving Tips

• Spoon over jasmine rice; garnish with cilantro, lime wedges, and sliced scallions.
• Serve with warm naan or roti to scoop up the creamy sauce.
• Add a crisp cucumber-carrot salad with rice vinegar for revitalizing contrast.
• Top individual portions with toasted peanuts or cashews for crunch.
• Pair with a light, citrusy lager or off-dry Riesling.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container 3–4 days.

Reheat gently on the stovetop or microwave, adding a splash of broth if thick.

Assemble through step 9 up to 24 hours ahead, then bake, adding 5–10 minutes covered.

This casserole freezes well 2–3 months.

Thaw overnight before reheating.

Reheating

Reheat gently.

Microwave covered portions with a splash of broth at 50% power, stirring once.

Oven at 325°F covered until warmed through.

Stovetop on low, covered, add broth, stir occasionally; avoid boiling.

Diwali Potluck Favorite

Often the first dish I volunteer for a Diwali potluck, this Chicken Pumpkin Curry Casserole brings sunset-gold sauce, tender chicken, and jewel-toned vegetables to the table in one warm, shareable pan.

I love how the pumpkin and coconut milk feel luxurious yet light, and the red curry paste hums like a joyful diya line.

It travels well, stays hot, and scoops cleanly—perfect for crowded buffets and second helpings.

1) I build the sauce ahead, sear the chicken, and assemble through Step 9; it rests in the fridge until baking time.

2) For balance, I taste before covering: a touch more lime for sparkle, or sugar for roundness.

3) I finish with cilantro and set out jasmine rice, lime wedges, and extra curry paste for heat-lovers.

Final Thoughts

Ready to cozy up with big flavor? Give this Chicken Pumpkin Curry Casserole a try as written, or tweak the heat, sweetness, and lime to make it perfectly yours.

Frequently Asked Questions

Can I Make This in a Slow Cooker or Instant Pot?

Yes—you can. I’d slow-cook on low 4–6 hours or Instant Pot 8 minutes high pressure, quick release. Sear chicken first, bloom spices, then combine. Stir in peas at the end; finish with lime and cilantro.

Is This Recipe Gluten-Free and Dairy-Free as Written?

Yes—it’s naturally gluten-free and dairy-free. I’d just confirm your curry paste and fish sauce are certified GF. Serve over rice, not wheat noodles. Cozy, creamy coconut and pumpkin still shine without any dairy.

How Do I Reduce Sodium Without Losing Flavor?

Reduce sodium by swapping low-sodium broth, halving fish sauce, and boosting flavor with extra ginger, lime zest, and fresh cilantro. I’ll toast spices longer, add a splash of coconut milk, and finish with a bright squeeze of lime.

What Wine or Beverage Pairs Best With This Casserole?

I’d pour off-dry Riesling or Gewürztraminer; their gentle sweetness cuddles spices. If you prefer bubbles, try Prosecco. Craving no alcohol? I’d brew ginger-lime sparkling tea. For richer comfort, I’d choose creamy coconut chai over ice.

Can I Freeze the Casserole Unbaked for Later?

Yes—you can freeze it unbaked. I assemble through step 9, cool, wrap snugly, and freeze up to 2 months. Bake from frozen, covered, at 375°F, adding 20–25 minutes, then uncover, finish, and rest.