Pumpkin Coconut Chicken Curry

Ingredients:

Directions:

1. Start by preparing your ingredients; dice the onion, mince the garlic, and slice the chicken. Also combing all seasoning in a small bowl; ginger, cumin, turmeric, chili powder, cinnamon, salt, and pepper.
2. Heat oil in a large skillet over medium-low heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, about 30 seconds.
3. Stir in the seasoning mixture and lightly toast for about 45 seconds.
4. Add the chicken to the skillet and increase the heat to medium. Stir to combine and cook the chicken for 6-8 minutes, until almost fully cooked.
5. In a separate bowl, whisk the coconut milk and pumpkin puree together. Pour into the skillet and stir to combine. Increase the heat to medium-high and bring the sauce to a simmer. Once simmering, reduce the heat to medium-low and simmer for about 8 minutes, stirring occasionally. The chicken will finish cooking during this step. The internal temperature should be 165 degrees F.
6. Combine the water and cornstarch in a small bowl and whisk into the sauce in the skillet. This will help the sauce thicken. Continue to cook for 1-2 minutes.
7. While the chicken is cooking, prepare rice according to package instructions.
8. When ready to serve, divide the rice between bowls and top with hearty portions of the chicken and sauce. Serve and enjoy!