Chicken And Pumpkin Curry

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons sesame seeds
• 1 tablespoon peanut oil
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 2 teaspoons finely chopped fresh ginger
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons finely chopped fresh red chilies
• 300 g skinless chicken thighs, thinly sliced
• 500 g pumpkin, cut into 2 cm cubes
• 1 red capsicum, deseeded and sliced into thin strips
• 250 ml evaporated milk
• 1/2 teaspoon coconut essence
• 250 ml chicken stock
• 2 tablespoons fresh coriander leaves

Recipe

• 1 heat a wok to hot.
• 2 stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
• 3 remove.
• 4 swirl the oil in the wok to coat the sides.
• 5 stir-fry the onion for 3 minutes or until soft.
• 6 add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
• 7 add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
• 8 add the pumpkin and capsicum and stir fry for 2 minutes more.
• 9 add the liquids and essence and bring to the boil.
• 10 reduce the heat and simmer loosely covered for 10 minutes.
• 11 uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
• 12 season with salt and scatter with the toasted sesame seeds and the coriander leaves.