Creole Coconut Chicken Curry

A traditional tropical Creole coconut chicken curry with warming flavours.

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Difficulty: Easy

Serves: 4

Nutritional info

(per 1 serving)

  • Calories: 310 kcal
  • Total carbs: 7g
  • Fibre: 3g
  • Net carbs: 4g
  • Fat: 18g
  • Protein: 29g

12-July 2021, by Alice Sandwith

This Creole coconut chicken curry is our go-to dinner in our little family.

It's really close to our hearts because my then-fiancee, now-husband and I discovered this dish when we visited The Seychelles to get married. It’s quintessential comfort food for us as we are instantly reminded of our special day.

I had never tasted a curry that good ever in my life. I can still feel the creaminess and full of flavour in my mouth. The pumpkin is thick or somewhat glutinous which reminds me of my childhood.

As a kid and a farm girl, one of the vegetables I love that much is squash or pumpkin (we call it kalabasa) mainly because my mother used to tell us it is good for the eyes and that you can see better when you eat it.

While I will never recreate that dish because mainly I can’t get that type of pumpkin (I guess you can only find it in Asia) but I think this is pretty close. 

Cooking with coconut milk is one of my favorite ways to prepare our meals. I absolutely love the luxury flavour this nature’s liquid adds to food.

The creamy flavour and sweet notes of the squash combine to make a hearty sauce that begs to be spooned over steamed cauliflower rice if you are low carb or plain rice if you are paleo.



  • 2 tablespoons grass fed butter (or ghee)

  • 125g chicken breast, cut into bite size

  • 250g chicken thighs, cut into bite size

  • 25g white onion, chopped

  • 2 teaspoon sliced ginger

  • 1 garlic clove, minced

  • 1 teaspoon white pepper powder

  • 1/4 teaspoon nutmeg powder

  • 1/8 teaspoon ground cloves

  • 2 tablespoons curry powder

  • 1 bay leaf

  • 1 kaffir lime leaf

  • 220g coconut milk

  • 2 chicken stock cubes

  • 225g squash/pumpkin, peeled and cubed

  • Pink Himalayan or sea salt to taste


  1. Heat half of the butter in a large heavy pot with a lid over medium high heat. Browned the chicken in each side, spooned out and keep aside. This should take about 5-7 minutes.
  2. In the same pot, add the rest of the butter, tossed the onions and sauté for about a minute.
  3. Add the rest of the spices (garlic, fresh ginger, white pepper, cloves, nutmeg, curry powder, bay leaf, kaffir lime leaf). Stir and let it cook for another minute to release the aromatics of the spices.
  4. Next in add the chicken back in the pan along with the pumpkin and coat it with the spices and let it sit for another minute.
  5. Pour in the coconut milk and toss the chicken cubes, reduce to a low heat, cover, and leave to simmer for 20 minutes. Stirring once or twice during the cooking time.
  6. Remove the lid, taste, and add more salt if needed. Let it simmer for an additional 10 minutes, or until the mixture is thick and creamy.
  7. Before serving, remove the bay leaf and lime leaf.

Step Photos

Tips & alternatives

Best paired over steamed cauliflower rice, miracle rice or palmini rice.

*Note: Substitute chicken with veal, fish fillet, or eggplant. Add fresh chillies for a little kick.

Alice Sandwith

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