Heat oil in a large saucepan over medium-high heat, add onion, pumpkin and potato and cook stirring for 5 minutes until vegetables begin to brown.
Add KEEN’S Curry Powder and chicken, cook stirring for 2 minutes.
Reduce heat, stir in coconut milk and stock, cover and simmer for 20 minutes or until vegetables and chicken are tender. Squeeze in lime juice, adjust seasonings to taste with McCormick Sea Salt and Black Pepper and serve over basmati rice, topped with coriander.
To create a special meal, substitute green shelled and cleaned prawns for the chicken thigh fillets.