Chicken and Pumpkin Curry
A super easy family style curry with all the depth of flavour you expect. Make the curry paste in advance to whip this up in no time flat.
As part of our Heal Your Pantry challenge (Which by the way was HUGE!) we created a Basic Curry Paste and this recipe is putting it to good use. A very mild curry unless you go in heavy with the chillies, this will suit most people in the family and it super easy to whip up at a moment's notice, once you have the curry paste in the fridge ready to go! I do love the sweetness of the pumpkin in this one. It is really very more-ish!
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Need
- 1 red chilli
- 1 brown onion
- 4 cloves garlic
- 15 Grams fresh ginger
- 20 Grams coconut sugar
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 70 Grams Basic Curry Paste Recipe
- 400ml Tins coconut cream Recipe
- 30 Grams limes juice only
- 10 Grams fish sauce
- 250 Grams butternut pumpkin cut into 2 cm cubes
- 400 Grams chicken thighs boneless and skinless, cubed
- Steamed rice, to serve
Do
- 1
Place chilli, onion, garlic, ginger, coconut sugar, EVOO and basic curry paste into the Thermomix bowl and chop 7 sec/speed 7. Scrape down and saute 5 min/Varoma/speed 1.
- 2
Insert Butterfly. Add coconut cream, lime juice, fish sauce and pumpkin. Cook 10 min/100°C/Reverse/speed soft.
- 3
Add chicken and cook 5 min/100/speed soft or until chicken is cooked through.
- 4
Allow to sit in the Thermomix bowl or a thermoserver for at least 10 minutes before serving with plenty of steamed rice.
More
Serve hot with steamed rice.
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
