Pumpkin Chicken Curry

'Tis the season for autumn vegetables - namely squash! I wanted something light, a little sweet, yet savory. I wanted fall in a bowl - and TADA!

Pumpkin Chicken Curry
Serves 4, about 1 hour

5 cloves garlic

1 red onion roughly chopped

1 tomato roughly chopped

1/2 of an inch of ginger, peeled

3/4 lb chicken diced. (I had 3 chicken thighs, meat cut off the bone)

1.5 lbs of diced pumpkin (fresh plz, not canned) or butternut squash. Should be peeled and cut into 1 inch cubes

2 large carrots, cut into slices or half moons

1 red pepper, chopped into 1 inch squares

1/4 cup cream, half and half, or coconut milk

1. Toss the first four ingredients into a food processor, and pulse until you have a salsa consistency - small chunks, mostly broken down into a puree.
2. On medium high heat, add a teaspoon of vegetable or olive oil to a medium sized pot.  Sear the chicken bones, then the chicken meat. When almost cooked through, remove from the pot. Set chicken aside.
3. Pour in the puree from the food processor. Cook on medium heat until you have reduced the water content by half and have a thin paste.
4. Add the pumpkin or squash and the carrots. Cover and simmer for about 5-10 minutes until almost fork tender.
5. Add the red pepper, cook for another 5 minutes.
6. Add 1/4 cup half and half, cream, or coconut milk.
7. Serve over rice, topped with cilantro.