1 onion, chopped
4 chicken thighs, diced
Heat the oil in a medium sized saucepan over a medium heat, add onions and cook until soft and translucent. Add the diced chicken, and cook until browned all over. Now add the pumpkin, curry powder, Smokey Garlic Salt, Jammin' Jerk and Rockin' Moroccan Rub, tin tomatoes and cream, stir to combine.
Bring everything to the boil, then turn heat down to low and simmer until chicken is cooked through and pumpkin is soft.
Serve with rice, and sprinkle with some chopped coriander leaves.