Chicken and Pumpkin Curry

This curry is like a big warm hug, a perfect anytime dish that you will want to make again and again. Best of all it's all in one pot!

Note: Not all curry powders are created equal so make sure to buy a good organic one. We choose to use the one from Simply Organic Foods.

Prep time: 10 mins
Cook time: 25 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 teaspoons of cold pressed coconut oil

1/4 brown onion, diced large

6 thin slices of fresh ginger

125 grams of diced chicken breast or thigh

175 grams of diced pumpkin (approx. 1 cm cubes)

1 large garlic clove, diced small

1 teaspoon of curry powder, or to taste

1 teaspoon of fish sauce

1/2 cup of full fat coconut cream

1/2 teaspoon of sea salt

1 teaspoon of fresh lime juice

1/2 small zucchini (50g) sliced & quartered

1 tablespoon of sliced coriander leaves

fresh cracked black pepper

1 lime wedge to serve

Method

Heat coconut oil in a medium sized saucepan (not a frying pan) over medium heat. Add the onion and cook, stirring for 2 minutes.

Add the ginger and chicken and cook until chicken just changes colour then add pumpkin, garlic and curry powder, cook stirring for 1 minute.

Add the fish sauce, coconut milk and salt to the pan, bring to a gentle boil then reduce heat to low and cook, covered for 10 minutes.

Remove the lid, stir and add the zucchini and lime juice. Cook for a further 10 minutes uncovered to reduce and thicken the sauce.

Stir in coriander, season to taste and serve garnished with some extra coriander and lime wedge.

Note: If it becomes a little too thick you can use a little water to thin it out.

Calories: 593
Protein: 34.6
Carbs: 22.5
Fibre: 9.6
Fat: 38.1

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