Mild Chicken and Pumpkin Curry

Nutrition per serve

Ingredients

• 150g basmati rice
• 20g dried currants
• 250g kent pumpkin
• 1pcs carrot
• 1pcs tomato
• 300g free-range chicken breast fillet
• 50g Indian butter curry paste
• 1bunch coriander
• 130g natural yoghurt
• 10g butter
• 15ml olive oil

Method

1. Step 1 — Cook currant pilaf
   Rinse the rice until the water runs clear. Put the rice, currants and 10g butter in a small saucepan and season with salt and pepper. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, peel the pumpkin and cut into 1.5cm chunks. Cut the carrot into 1cm-thick slices on an angle. Coarsely chop the tomato. Thinly slice the chicken into strips, then season with salt and pepper.
3. Step 3 — Brown chicken
   Heat 1 tbs olive oil in a medium deep frypan over high heat. Cook the chicken, stirring occasionally, for 2 mins or until browned (the chicken may not be cooked through). Remove from the pan.
4. Step 4 — Cook vegetables
   Heat the same pan over medium-high heat. Cook the pumpkin and carrot, stirring occasionally, for 3 mins or until slightly softened. Add the curry paste, tomato and 60ml (¼ cup) water, season with salt and pepper and bring to a simmer. Reduce the heat to medium and cook, covered, for 5 mins or until the vegetables are tender.
5. Step 5 — Make coriander yoghurt
   While the vegetables are cooking, finely chop the coriander, including the stems. Combine half the coriander and half the yoghurt in a bowl and season with salt and pepper. Stir 1 tbs of the curry sauce into the remaining yoghurt in a separate bowl (this is to prevent the yoghurt splitting when it's added to the hot curry).
6. Step 6 — Cook chicken and serve
   Stir the chicken into the curry and cook, covered, for 1-2 mins until the chicken is just cooked through. Remove from the heat. Stir the curry and yoghurt mixture into the curry. Taste, then season with salt and pepper. Fluff the pilaf with a fork. Divide the pilaf and curry among bowls. Spoon over the coriander yoghurt and scatter with remaining coriander to serve.

Allergens

Milk, Cashew