Chicken and Pumpkin Curry |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is submitted for Ready, Set, Cook #3 Ingredients:
2 tablespoons sesame seeds |
1 tablespoon peanut oil |
1 onion, finely chopped |
3 cloves garlic, crushed |
2 teaspoons finely chopped fresh ginger |
1 teaspoon ground coriander |
2 teaspoons ground cumin |
2 teaspoons finely chopped fresh red chilies |
300 g skinless chicken thighs, thinly sliced |
500 g pumpkin, cut into 2 cm cubes |
1 red capsicum, deseeded and sliced into thin strips |
250 ml evaporated milk |
1/2 teaspoon coconut essence |
250 ml chicken stock |
2 tablespoons fresh coriander leaves |
Directions:
1. Heat a wok to hot.
2. Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
3. Remove.
4. Swirl the oil in the wok to coat the sides.
5. Stir-fry the onion for 3 minutes or until soft.
6. Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
7. Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
8. Add the pumpkin and capsicum and stir fry for 2 minutes more.
9. Add the liquids and essence and bring to the boil.
10. Reduce the heat and simmer loosely covered for 10 minutes.
11. Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
12. Season with salt and scatter with the toasted sesame seeds and the coriander leaves.
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