Pumpkin Chicken Curry

 2 Tbsp canola oil, divided

1 lb boneless, skinless chicken breast halves, cut into cubes

3/4 cup chopped yellow onion

1 Tbsp grated fresh ginger

1 garlic clove, minced

2 Tbsp yellow curry powder

1/2 tsp ground cinnamon

1 tsp ground coriander

1/4 tsp salt

1 cup canned pure pumpkin (or your own pumpkin puree)

1/2 cup coconut milk

Additional vegetables (not included in the original recipe, but definitely should be):  carrots, frozen or fresh green beans, white or sweet potatoes . . . whatever you have and want to try.  You could also add garbanzo beans or replace the chicken with garbanzo beans if you want it vegetarian.

Heat 1 Tbsp canola oil in a medium nonstick saute pan over medium heat.  Add chicken; brown the meat on all sides.  Remove the chicken to a plate; set aside.

Heat remaining canola oil in the pan over medium heat.  Saute onion, ginger and garlic until onion is translucent, approximately 2-3 minutes.  Stir in the curry powder, spices and salt.  Cook mixture 1 minute.

Stir in the pumpkin and coconut milk, then add the browned chicken (and vegetables).  Bring sauce to a simmer.  Reduce heat to low; cook an additional 8-10 minutes until the chicken (and vegetables) are cooked through and sauce is fragrant and homogeneous.  Serve with rice or another grain.  Makes 6 servings.

This was in the Costco Connection magazine October 2020.