3-4lbsboneless skinless chicken thighscut into 1 inch pieces
1medium yellow onionchopped
2cupslow sodium chicken stock or water
113.5-ounce can coconut milk (do not use light coconut milk)
115-ounce can pumpkin purée
1red bell pepper sliced
2tablespoonslight brown sugar
3tablespoonsfresh lime juice
2teaspoonskosher saltmore as needed
½cupchopped cilantromore for serving
Steamed white riceto serve
To Make Green Seasoning
Add all ingredients to a food processor and process until smooth.
To Prep Marinated Chicken
In a large ziplock bag, toss the chicken, green seasoning, chicken bouillon, salt, and pepper. Toss until everything is coated, then seal bag and transfer to the refrigerator to marinate for 2 - 24 hours.
To Make Pumpkin Curry Chicken
Over medium heat, add 4 tablespoons oil in a large heavy bottom, enamel pot over medium heat. Add in onion and stir for 3 minutes until onions start to turn golden.
Add in scallions, garlic, and ginger and stir for 1 minute more.
Add 2 more tablespoons of oil before stirring in curry powder, garam masala, cinnamon, and allspice; cook for 1-3 minutes until curry seasoning turns brown.
Whisk in chicken stock, coconut milk, pumpkin puree, followed by the bell pepper, bay leaf , lime juice, and brown sugar. Increase heat to high and allow to cook for 3 minutes.
Add the marinated chicken, cover, and cook, stirring occasionally, for 15 minutes.
Reduce the heat to maintain a simmer and cook, uncovered, until the sauce thickens, 10 minutes.
When done serve over warm rice and garnish with chopped cilantro.