Step 1

Heat the oil in a large, deep frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 5 minutes or until golden. Turn and cook for 1 minute. Transfer to a plate. Repeat with the remaining chicken.

Step 2

Reduce the heat to medium. Discard all but 2 tbsp fat from the pan. Add the onion to the pan and cook, stirring occasionally, for 3 minutes or until softened. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the coconut milk, stock and pumpkin and stir until combined.

Step 3

Add the chicken to the pan, skin-side up, nestling it among the pumpkin. Bring to a simmer then reduce heat to medium-low. Cook, uncovered, for 30 minutes or until the chicken is cooked through and the liquid has reduced and thickened slightly. Sprinkle with basil leaves and serve with rice.