Pumpkin and chicken curry

Pumpkin and chicken curry, an easy affordable evening meal.

SERVES 8
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 8
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

A guide to making our pumpkin and chicken curry

Method

  1. Heat the oil in a large pan
  2. Add the onion and cook until it becomes clear
  3. Add the curry powder and pepper
  4. Add water, coconut cream, stock cube and pumpkin
  5. Bring to the boil and reduce the heat and simmer for 15 minutes until the pumpkin is soft
  6. Add the beans, peas and chicken, cook stirring gently for about 15 minutes until heated through and steaming hot
  7. Serve with hot cooked brown rice and garnish with parsley
  • 1 tbsp
    oil
  • 2 
    onions, peeled and sliced
  • 1 tbsp
    curry powder
  •  
    pepper to taste
  • 3 cups
    water
  • 1/4 cup
    coconut cream
  • 1 
    stock cube
  • 1 kg
    pumpkin, peeled and diced
  • 1 cup
    beans, sliced
  • 1 cup
    frozen peas
  • 4 cups
    cooked chicken, sliced
  • 4 cups
    cooked brown rice
  •  
    mint sprigs for garnishing
Per serve
  • Energy
    1417kJ
  • Total Fat
    9.5g
  • Saturated Fat
    3.2g
  • Protein
    23.4g
  • Total Carbohydrate
    38.0g
  • Sugars
    6.1g
  • Dietary Fibre
    4.5g
  • Sodium
    205mg

A guide to making our pumpkin and chicken curry

Method

  1. Heat the oil in a large pan
  2. Add the onion and cook until it becomes clear
  3. Add the curry powder and pepper
  4. Add water, coconut cream, stock cube and pumpkin
  5. Bring to the boil and reduce the heat and simmer for 15 minutes until the pumpkin is soft
  6. Add the beans, peas and chicken, cook stirring gently for about 15 minutes until heated through and steaming hot
  7. Serve with hot cooked brown rice and garnish with parsley