Indian-Spiced Chicken and Pumpkin

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1clove garlic
• 250g kent pumpkin
• 1pcs carrot
• 300g free-range chicken breast fillet
• 50g Indian butter curry paste
• 10g Sri Lankan curry powder
• 150g basmati rice
• 1bunch curry leaves
• 130g natural yoghurt
• 15ml white vinegar
• 5ml sugar
• 15ml neutral-flavoured oil
• 40g butter

Method

1. Step 1 — Prep ingredients
   Finely chop the cucumber. Combine 3 tsp white vinegar and 1 tsp sugar in a bowl. Add the cucumber and toss to coat. Set aside to pickle, tossing occasionally, until needed. Crush or finely chop the garlic. Peel the pumpkin and cut into 2cm chunks. Cut the carrot into 2cm chunks. Cut the chicken into 2-3cm chunks. Preheat the air fryer to 200C (see cooking tip).
2. Step 2 — Air-fry vegetables
   Combine the garlic, curry paste, half the curry powder and 1 tbs oil in a large bowl and season with salt and pepper. Add the pumpkin and carrot and toss to coat. Carefully line the air-fryer basket with baking paper. Put the vegetables in the basket, reserving the bowl. Air-fry the vegetables, tossing halfway, for 15 mins.
3. Step 3 — Cook aromatic rice
   Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with the remaining curry powder and 250ml (1 cup) water, stir, then cover and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Air-fry chicken
   Put the chicken in the reserved bowl and toss to coat in the remaining spiced oil. Add the chicken to the vegetables in the air-fryer basket. Air-fry for a further 8-10 mins until the chicken and vegetables are cooked through.
5. Step 5 — Add curry leaves
   Cut 40g butter into cubes. Strip half the curry leaves*, discarding the stems. Add the butter and curry leaves to the chicken mixture. Air-fry for a further 1-2 mins until fragrant and the curry leaves are crisp, then toss to coat the chicken and vegetables in the butter.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Divide the rice and chicken and vegetables among bowls. Serve with the pickled cucumber and yoghurt.

Allergens

Milk, Cashew, Sulphites