Carb-Conscious Mild Chicken Curry

Nutrition per serve

Ingredients

• 400g kent pumpkin
• 300g chicken breast fillet
• 1pcs vegetable stock cubes
• 10g masala seasoning
• 200ml coconut milk
• 50g baby spinach leaves
• 125ml (½ cup) boiling water
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Peel the pumpkin, then cut into 2cm chunks. Cut the chicken into 2cm chunks. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Brown chicken
   Heat 2 tsp vegetable oil in a medium saucepan over high heat. Cook the chicken, stirring occasionally, for 3 mins or until browned. Remove from the pan.
3. Step 3 — Start curry
   Heat 2 tsp vegetable oil in the same pan over medium heat. Cook the pumpkin and masala seasoning, stirring, for 3-4 mins until golden and fragrant (see Make it spicy).
4. Step 4 — Simmer curry
   Stir the stock and coconut milk into the pumpkin mixture and season with salt and pepper. Bring to the boil, then reduce the heat to medium-low and cook, covered, stirring occasionally, for 10 mins. Stir in the chicken and cook, covered, for a further 3-5 mins until the chicken is cooked through and the pumpkin is tender.
5. Step 5 — Serve up
   Stir the spinach leaves into the curry and cook, uncovered, for a further 1-2 mins until the spinach is wilted. Divide the curry among bowls and enjoy!
6. Step 6 — Make it spicy
   Like your curries hot? Fry some chopped fresh chilli with the pumpkin to turn up the heat.

Allergens

Sulfit