Coconut Pumpkin Chicken Curry

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 tablespoon kosher salt
• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1 garlic clove, finely chopped
• 1 tablespoon finely chopped ginger
• 1 tablespoon turmeric
• 1 1/2 teaspoons cumin
• 1/2 cup water
• 1 (15-ounce) can full-fat coconut milk
• 1 (15-ounce) can pumpkin puree (such as Libby’s)
• 1 (15-ounce) can chickpeas, drained
• 1/2 cup plain yogurt
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges
• Naan, pita or another flatbread for serving

Steps

1. Heat the oil in a medium pot over medium heat until shimmering, about 1 minute. Add the onion and salt and cook until softened, about 4 minutes.
2. Add the chicken and cook until lightly browned, about 5 minutes. Stir in the garlic, ginger, turmeric, and cumin and cook until aromatic, about 1 minute. Deglaze the pot with the water and scrape the bottom of the pot. Stir in the coconut milk, pumpkin puree and chickpeas.
3. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Divide curry among four bowls and squeeze a lime wedge into each. Swirl in yogurt and cilantro and serve with warm flatbread.