1. Get started by heating 1 tablespoon of the oil in a large, heavy-based and high-rimmed fry pan over medium-high heat. Add the chicken and cook for 1-2 minutes, or until just getting colour on all sides of the meat to seal in the flavour. Remove the chicken from the pan and set aside on a plate.
2. Reduce the heat to medium and add the remaining 1 tablespoon of oil to the pan, add the onion, ginger, chilli, capsicum, pumpkin cubes and garlic and cook for 4-5 minutes, stirring until they begin to soften and caramelise. Add in the curry powder and salt and keep stirring for 2 minutes or until it smells nice and aromatic, adding a splash of oil if need be to loosen it up a little.
3. Finally, stir in the tinned tomatoes, coconut cream, chicken broth, coconut aminos and peanut butter and mix well to combine. Bring it to a boil then reduce to a simmer, adding the chicken back in and continue to simmer on low for 10-15 minutes or until the chicken is cooked through and the sauce thickens up.
4. This is a good time to make your normal or cauliflower rice for pairing with it.
5. Serve your curry alongside your rice, garnished with some fresh coriander and a sprinkling of toasted peanuts. Enjoy!