Add pumpkin and fall spices to the base of this one-pot chicken curry recipe.

Pumpkin Curry Chicken and Rice

Place chicken in a large resealable plastic bag. Combine yogurt, garlic, paprika, lemon juice, salt, black pepper, cinnamon, and ginger. Add to chicken. Seal bag and marinate in the refrigerator for 1 to 2 hours.

Heat oil in a large pot over medium heat. Add onion; cook 8 to 10 minutes or until softened, stirring occasionally. Stir in pumpkin, coconut milk, chicken broth, curry paste, garam masala, along with chicken and marinade mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until chicken is cooked through (165 degrees). Serve curry with rice. Garnish with cilantro, if desired.