Chicken And Pumpkin Curry

• 2 tablespoons sesame seeds
• 1 tablespoon peanut oil
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 2 teaspoons finely chopped fresh ginger
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons finely chopped fresh red chilies
• 300 g skinless chicken thighs, thinly sliced
• 500 g pumpkin, cut into 2 cm cubes
• 1 red capsicum, deseeded and sliced into thin strips
• 250 ml evaporated milk
• 1/2 teaspoon coconut essence
• 250 ml chicken stock
• 2 tablespoons fresh coriander leaves

1. Heat a wok to hot.
2. Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
3. Remove.
4. Swirl the oil in the wok to coat the sides.
5. Stir-fry the onion for 3 minutes or until soft.
6. Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
7. Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
8. Add the pumpkin and capsicum and stir fry for 2 minutes more.
9. Add the liquids and essence and bring to the boil.
10. Reduce the heat and simmer loosely covered for 10 minutes.
11. Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
12. Season with salt and scatter with the toasted sesame seeds and the coriander leaves.

sesame seeds, peanut oil, onion, garlic, fresh ginger, ground coriander, ground cumin, fresh red chilies, chicken thighs, red, milk, coconut essence, chicken stock, fresh coriander leaves

Taken from www.food.com/recipe/chicken-and-pumpkin-curry-52109 (may not work)