Name: Chicken and pumpkin curry
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1/2 cup (100g) brown long-grain rice; 1 red onion, chopped finely; 2 tablespoon finely chopped coriander (cilantro) root and stem mixture; 1/4 cup firmly packed fresh coriander leaves (cilantro); 2 fresh long red chillies, chopped coarsely; 2 clove garlic, crushed; 5 centimetre (2-inch) piece fresh ginger (25g), grated finely; 1 teaspoon ground turmeric; 1 cup (250ml) salt-reduced chicken stock; 180 gram (5½ ounces) chicken breast fillet, sliced thinly; 1/4 cup (60ml) light coconut milk; 150 gram (4½ ounces) butternut pumpkin, cut into 1cm (½-inch) pieces; 115 gram (3½ ounces) baby corn, chopped coarsely; 1 cup (80g) bean sprouts; 2 tablespoon fresh coriander leaves (cilantro), extra

Chicken and pumpkin curry

This fragrant chicken and pumpkin curry is packed full of flavour and mild spice. Enjoy a bowlful hot off the stove for a warming Winter dinner.

Serves 2

Cook

45M

Ingredients

1/2 cup (100g) brown long-grain rice

1 red onion, chopped finely

2 tablespoon finely chopped coriander (cilantro) root and stem mixture

1/4 cup firmly packed fresh coriander leaves (cilantro)

2 fresh long red chillies, chopped coarsely

2 clove garlic, crushed

5 centimetre (2-inch) piece fresh ginger (25g), grated finely

1 teaspoon ground turmeric

1 cup (250ml) salt-reduced chicken stock

180 gram (5½ ounces) chicken breast fillet, sliced thinly

1/4 cup (60ml) light coconut milk

150 gram (4½ ounces) butternut pumpkin, cut into 1cm (½-inch) pieces

115 gram (3½ ounces) baby corn, chopped coarsely

1 cup (80g) bean sprouts

2 tablespoon fresh coriander leaves (cilantro), extra

Method

1.Cook rice in large saucepan of boiling water until tender; drain.

2.Meanwhile, blend onion, coriander root and stem mixture, coriander leaves, chilli, garlic, ginger and turmeric until a smooth paste forms.

3.Cook paste in medium saucepan, stirring, until fragrant. Add stock, chicken and coconut milk; bring to the boil. Reduce heat; simmer, covered, 10 minutes.

4.Add pumpkin and corn to pan; simmer, uncovered, about 10 minutes or until pumpkin is tender.

5.Serve rice topped with curry, sprouts and extra coriander.

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