Recipes
Chicken & pumpkin curry
The pumpkin absorbs the spices and turns this into a hard-to-beat curry.
The pumpkin absorbs the spices and turns this into a hard-to-beat curry.
(24 votes)
Cook: 1 Hour
Serves: 6
Price: £1.75 per serving
Nutritional Information
Each 328g serving contains
Energy
1519kj
363kcal
1519kj
363kcal
18%
Fat
23.6g
23.6g
High
34%
34%
Saturates
11.6g
11.6g
Med
58%
58%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
0.1g
0.1g
Low
2%
2%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
463kj/111kcal
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
1
Heat the ghee or oil in a saucepan and cook the onion for about 4 minutes or until it starts to soften.
2
Add the chicken, garlic and ginger and cook, turning the meat over, until it changes colour.
3
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.
4
Add the pumpkin, cover the saucepan and simmer for 25-30 minutes or until the chicken is cooked and the pumpkin tender.
5
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.