Chicken & pumpkin curry

Chicken & pumpkin curry

The pumpkin absorbs the spices and turns this into a hard-to-beat curry.

By , 21 September 2015
Chicken & pumpkin curry
  • Ready in: 60 mins
  • Serves: 6
  • Price: £1.75 per serving
Nutritional Info
Each 328g serving contains
  • Fat 23.6
    34%
  • Sat Fat 11.6
    58%
  • Sugar 4.3
    5%
  • Salt 0.1
    2%
  • Cals 363
    18%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 463kJ/111kcal.
Ingredients
  • 2 tbsp ghee (or oil)
  • 1 medium onion, chopped
  • 515g pack Asda Chicken Thigh Fillets (without skin), quartered
  • 2 garlic cloves, crushed
  • 1 tbsp grated fresh ginger
  • 2 level tsp turmeric
  • 2 level tsp ground cumin
  • 1 level tbsp Asda Garam Masala
  • ½-1 level tsp crushed chillies
  • 400ml can coconut milk
  • 500g pumpkin (weighed without skin, seeds or fibre)
  • 1 level tbsp cornflour mixed with 2 tbsp cold water to make a paste
  • 6 tbsp chopped fresh coriander leaves
  • Rice, to serve
Method
  • Heat the ghee or oil in a saucepan and cook the onion for about 4 minutes or until it starts to soften.

  • Add the chicken, garlic and ginger and cook, turning the meat over, until it changes colour.

  • Add the remaining spices and chillies and 4 tbsp water and stir over a medium heat for 2 minutes. Add the coconut milk and 200ml water.

  • Add the pumpkin, cover the saucepan and simmer for 25-30 minutes or until the chicken is cooked and the pumpkin tender.

  • Stir in the cornflour and half the coriander and heat until simmering and thickened. Sprinkle with the rest of the coriander and serve with rice.