Chicken and Pumpkin Curry
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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Red Chillie(s)
- 1 Brown Onion
- 4 Garlic Cloves
- 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 Cups Chicken Thighs boneless and skinless, cubed
- Steamed rice, to serve
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.
Insert Butterfly. Add coconut cream, lime juice, fish sauce and pumpkin. Cook 10 min/100°C/Reverse/speed soft.
Add chicken and cook 5 min/100/speed soft or until chicken is cooked through.
Allow to sit in the Thermomix bowl or a thermoserver for at least 10 minutes before serving with plenty of steamed rice.
Serve hot with steamed rice.
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