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CHICKEN & PUMPKIN CURRY CAULDRON


INGREDIENTS :


2 small pumpkins

300 grams fresh pumpkin puree

600 grams boneless chicken fillet

1/2 cup coconut milk

1 medium chopped onion

1/2 cup vegetable stock

3 tablespoons coconut oil

2 minced garlic cloves

1 teaspoon chili powder

2 teaspoons minced ginger

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon brown sugar

1 tablespoon curry powder

1 tablespoon cornstarch




INSTRUCTIONS :


.pre heat oven 180 C / 356 F

.cut off tops of washed small pumpkins and remove seeds

.place tops on pumpkins and bake in the oven for 30 minutes

.add 3 tablespoons coconut oil to frying pan on medium to high heat

.add 1 medium chopped onion, 2 minced garlic cloves, 2 teaspoons minced ginger and cook until tender ( 2 minutes )

.add 1 tablespoon curry powder, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and stir

.add 1/2 cup vegetable stock and stir

.add 600 grams boneless cubed chicken fillet, cook for 3 minutes

.add 300 grams fresh pumpkin puree and stir, cook for 2 minutes

.add 1 tablespoon cornstarch to 1/2 cup coconut milk and mix together

.add coconut milk to curry and stir

.add 1 tablespoon brown sugar and stir

.reduce to simmer and cook for 5 minutes

.fill pumpkins with chicken and pumpkin curry

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