BLESS THIS MESS
Are you ready for a nontraditional knock-your-socks-off dinner? I present to you Pumpkin Chicken Curry. The sweet, creamy coconut pairs perfectly with pumpkin and all of those flavorful spices. If you are a curry lover this is sure to become a favorite fast.
In a large stock pot or Dutch oven heat the oil, curry powder, and 1 tablespoon of garam masala over medium heat. Cook for 3 minutes. If it starts to stick add more oil, you don't want it to burn.
Add the onion and garlic and cook for an additional 5 minutes. Again, add more oil if it starts to stick too much.
Add the chicken and cook until the chicken is no longer pink in the center, about 10 minutes.
Add the coconut milk, undrained tomatoes, chicken broth, sugar, salt, and pepper. Stir to combine.
Add the squash and dried cherries. Cook the curry at a low simmer until the squash is very soft and the mixture thickens, 45 minutes to an hour.
5 minutes before serving, stir in the last 1 teaspoon of garam masala. Serve over hot, cooked rice.