About this recipe:A delicious Thai dish made with pumpkin, chicken in a creamy coconut curry. The sweetness from the pumpkin and creaminess of the coconut milk tames the curry. Serve with jasmine or basmati rice.
2 skinless, boneless chicken breast fillets, cut into small chunks
1 teaspoon chicken seasoning
1 tablespoon olive oil
1 (900g) sugar pumpkin, peeled, seeded and cubed
1 onion, chopped
2 cloves garlic, chopped
1 (2.5cm) piece fresh root ginger, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 pinch ground turmeric
1 teaspoon crushed chillies
125ml tinned coconut milk
350ml chicken stock
salt to taste
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Method Prep:30min › Cook:30min › Ready in:1hr
Season the chicken pieces with chicken seasoning and set aside. Heat the olive oil in a large frying pan over medium heat. Add chicken to the frying pan; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
Melt the butter in a separate frying pan over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, turmeric and crushed chillies. Continue to cook and stir until spices are fragrant. Add pumpkin, cooked chicken, coconut milk and chicken stock. Season with salt to taste. Cook for 15 to 20 minutes over medium heat. Serve over rice or noodles.
Are the smaller sized orange pumpkins that you normally see around Halloween. They are sweeter and have more flavour. Don't use the larger ones, they are specifically grown to make jack-o-lanterns and are tasteless. If unavailable, use butternut squash instead.