Chicken Pumpkin Curry

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Chicken Pumpkin Curry

Source: Adapted from: Ben Canaider and Gred Duncan Powell. Cooking Under the Influence: Food to Drink To.

Ingredients:
1 T. olive oil
8 skinless chicken thighs, chopped
4 T. Thai green curry paste
2 waxy potatos, chopped
same amount of peeled pumpkin, chopped
1-2 chillies, deseeded and chopped
1 C. chicken stock
1 can coconut milk

Preparation:
Put a large pot over high heat, add the oil and give it 30 seconds to heat. Add the chicken pieces. Reduce the heat to medium and brown the chicken on one side for 5 minutes. Add the curry and flip the chicken, then add the potato and pumpkin. Throw in the chilies. Stir everything, then pur in the stock. Pop on the lid and cook over low for 20 minutes. Remove the lid, and add the coconut milk, stir again, and cook uncovered 5-10 minutes, until the sauce reaches a gluey consistency.