Chicken and Pumpkin Curry
This is an easy dinner meal and one that you can mix and match vegetables - use kūmara instead of pumpkin and any frozen vegetables you have in your freezer.
Preparation time
20 minutes + 20 minutes cooking time
Serves
4
What you need
1 tablespoon oil
1 onion, finely chopped
500g chicken breast or boneless thigh, diced
2 teaspoons curry powder
1 can light coconut milk
1 teaspoon stock powder
2 cups pumpkin, peeled and diced
2 cups frozen vegetables e.g. peas, beans, corn
Fresh coriander, chopped (optional)
Method
Heat oil in a large pan, add onion and cook for a few minutes until onion is soft. Add chicken and cook further until chicken is a little browned.
Add curry powder and cook for a further minute.
Add coconut milk, stock powder and pumpkin. Bring to the boil then reduce the heat and cook for another 15 minutes until the pumpkin is soft.
Add the frozen vegetables and cook for a further 5 minutes.
Tips
If you are cooking this recipe for 1 - 2 people, half the recipe and use leftover cooked chicken instead of fresh chicken. Add at the same time as you add the frozen vegetables and be sure to heat thoroughly before serving.
If you are cooking for one, freeze the extra portion and reheat when you want a night off cooking!
Serving suggestion
Serve curry on a bed of rice, topped with coriander.