Pumpkin and chicken curry
Pumpkin and chicken curry, an easy affordable evening meal.
SERVES8
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
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A guide to making our pumpkin and chicken curry
Method
- Heat the oil in a large pan
- Add the onion and cook until it becomes clear
- Add the curry powder and pepper
- Add water, coconut cream, stock cube and pumpkin
- Bring to the boil and reduce the heat and simmer for 15 minutes until the pumpkin is soft
- Add the beans, peas and chicken, cook stirring gently for about 15 minutes until heated through and steaming hot
- Serve with hot cooked brown rice and garnish with parsley
- 1 tbspoil
- 2onions, peeled and sliced
- 1 tbspcurry powder
- pepper to taste
- 3 cupswater
- 1/4 cupcoconut cream
- 1stock cube
- 1 kgpumpkin, peeled and diced
- 1 cupbeans, sliced
- 1 cupfrozen peas
- 4 cupscooked chicken, sliced
- 4 cupscooked brown rice
- mint sprigs for garnishing
Per serve
- Energy1417kJ
- Total Fat9.5g
- Saturated Fat3.2g
- Protein23.4g
- Total Carbohydrate38.0g
- Sugars6.1g
- Dietary Fibre4.5g
- Sodium205mg
A guide to making our pumpkin and chicken curry
Method
- Heat the oil in a large pan
- Add the onion and cook until it becomes clear
- Add the curry powder and pepper
- Add water, coconut cream, stock cube and pumpkin
- Bring to the boil and reduce the heat and simmer for 15 minutes until the pumpkin is soft
- Add the beans, peas and chicken, cook stirring gently for about 15 minutes until heated through and steaming hot
- Serve with hot cooked brown rice and garnish with parsley
Ingredients
- 1 tbspoil
- 2onions, peeled and sliced
- 1 tbspcurry powder
- pepper to taste
- 3 cupswater
- 1/4 cupcoconut cream
- 1stock cube
- 1 kgpumpkin, peeled and diced
- 1 cupbeans, sliced
- 1 cupfrozen peas
- 4 cupscooked chicken, sliced
- 4 cupscooked brown rice
- mint sprigs for garnishing
Ingredients
- 1 tbspoil
- 2onions, peeled and sliced
- 1 tbspcurry powder
- pepper to taste
- 3 cupswater
- 1/4 cupcoconut cream
- 1stock cube
- 1 kgpumpkin, peeled and diced
- 1 cupbeans, sliced
- 1 cupfrozen peas
- 4 cupscooked chicken, sliced
- 4 cupscooked brown rice
- mint sprigs for garnishing
Nutrition Facts
Per serve
- Energy1417kJ
- Total Fat9.5g
- Saturated Fat3.2g
- Protein23.4g
- Total Carbohydrate38.0g
- Sugars6.1g
- Dietary Fibre4.5g
- Sodium205mg
A guide to making our pumpkin and chicken curry
Method
- Heat the oil in a large pan
- Add the onion and cook until it becomes clear
- Add the curry powder and pepper
- Add water, coconut cream, stock cube and pumpkin
- Bring to the boil and reduce the heat and simmer for 15 minutes until the pumpkin is soft
- Add the beans, peas and chicken, cook stirring gently for about 15 minutes until heated through and steaming hot
- Serve with hot cooked brown rice and garnish with parsley
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