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Chicken and Pumpkin Curry

Name: Chicken and Pumpkin Curry
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 2 Tbsp curry powder; ½ tsp salt; 8 chicken thighs, bone and skin removed, fat removed; 1 Tbsp oil; 1 small onion, chopped; 3 cloves garlic, chopped; 3 Tbsp fish sauce; 2 tsp Chelsea White Sugar; 2 stalks lemongrass (bottom portion), sliced thin rings chopped finely 2cm fresh ginger, peeled and cut into 4 slices and bruised with the back of a knife; 4 cups chicken stock or water; 3 cups pumpkin, peeled and cut into large chunks

Preparation

20 mins

Bake

45 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

2 Tbsp curry powder
½ tsp salt
8 chicken thighs, bone and skin removed, fat removed
1 Tbsp oil
1 small onion, chopped
3 cloves garlic, chopped
3 Tbsp fish sauce
2 tsp Chelsea White Sugar
2 stalks lemongrass (bottom portion), sliced thin rings chopped finely 2cm fresh ginger, peeled and cut into 4 slices and bruised with the back of a knife
4 cups chicken stock or water
3 cups pumpkin, peeled and cut into large chunks

Chelsea Products in Recipe

White Sugar

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Method

Into a medium-sized bowl add 2 tablespoons of the curry powder and mix together with the salt. Now add the chicken, using your hands to coat with the seasoned curry. Rub the curry mixture into the chicken. Place a saucepan (big enough to hold the chicken thighs and vegetables) on a medium heat and add the oil, onion and garlic. Stir quickly with a wooden spoon for about 10 seconds.

Add the thighs and cook for 4-5 minutes, turning with tongs, until the chicken browns a little. Be careful not to burn your spices at this stage, turning down the heat if necessary. Next add the fish sauce, Chelsea White Sugar, lemongrass, ginger and chicken stock.

Bring to a boil, then reduce to a simmer and add the pumpkin. Make sure the pumpkin and chicken are covered in liquid. Slowly poach the meat and pumpkin in the sauce, turning the chicken pieces over from time to time, about 40-50 minutes.

If you need more liquid, add more water. Taste for seasoning. Serve with jasmine rice and garnish with lime slices.