Quick & Simple Chicken and Pumpkin Curry with Rice & Green Beans
- Prep time: 25 minutes
- Calories: 650
- 2 of Garlic Clove
- 1 of Red Chili
- 1 of Ginger
- 40 g of Tomato Paste
- 1 of Brown Onion
- 3 of Chicken Thighs (skinless)
- 1 400g Pack of Coconut Milk
- 1 Tbsp of Coriander, Cumin & Curry Powder
- 1⁄2 Cup of Basmati Rice
- 100 g of Green Beans
- 1 Small Bunch of Mint
- 350 g of Butternut Pumpkin
Cook Rice:In a medium pot, bring 11⁄3 cups water boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Prepare & Create Curry Paste:Roughly chop chili. Peel garlic and ginger. Peel and roughly chop 3⁄4 of the onion. In a food processor (or using a stick mixer) combine onion, garlic, tomato paste, ginger, chili (to taste), spice mix and blitz until smooth to form a paste.
Prepare Other Ingredients:Pat chicken dry with paper towel, cut into bite-size pieces. Trim beans and cut in half. Peel pumpkin and cut into 2 cm pieces. Pick mint leaves (discarding stalks) and roughly chop.
Cook Chicken:Heat oil in a deep sided frypan (or pot) over medium high heat. Add paste and cook until fragrant, about 2-3 minutes. Add the chicken, salt and pepper and cook a further 3 minutes until chicken has browned.
Complete the Curry:Add coconut milk and pumpkin, reduce heat to medium and simmer for 10 minutes, stirring occasionally, until pumpkin is tender. Add the beans to the curry and continue to cook a further 3-5 minutes.
You Plate It:Divide rice between bowls and top with chicken curry. Garnish with mint. Enjoy!