Pumpkin Chicken Curry.

You'll need...

• —2 trays Veetee Basmati Rice
• —1 tbsp olive oil
• —1.5 lbs boneless chicken thighs, cut into bite-sized pieces
• —2 tsp mild yellow curry powder
• —2 tsp mild yellow curry powder
• —1/2 tsp ground ginger
• —1/2 tsp garam masala
• —1/2 tsp packed brown sugar
• —1 tsp kosher salt, plus more to taste
• —1/2 small onion, finely chopped
• —3 garlic cloves, minced
• —3/4 cup full-fat coconut milk
• —1/2 cup pumpkin purée
• —Warm naan and chopped coriander for serving

The how...

1. Heat 1 tbsp olive oil in a large pan over medium heat. Once hot, add the chicken in an even layer and cook for 1-2 minutes on each side until golden brown.
2. Add the garam masala, curry powder, ground ginger, brown sugar, and salt. Stir and cook for another 1-2 minutes until fragrant.
3. Add the onion and garlic, cooking for 2-3 minutes until softened.
4. Stir in the coconut milk, pumpkin purée, and 120ml water. Bring to a boil, then reduce the heat to low and simmer uncovered for 15-20 minutes until the sauce thickens and the chicken is fully cooked.
5. Serve the curry over Veetee basmati rice, with naan bread on the side, and garnish with fresh coriander.