Sri Lankan Chicken and Pumpkin Curry

Simone Austin

Ingredients:

Serves 4

  • 500g peeled, cubed pumpkin
  • 2 carrots, unpeeled, cubed
  • 1 tablespoon extra virgin olive oil, plus some for drizzling vegetables
  • 6 Scoops Glucerna powder
  • ½ cup water
  • 2 cups Basmati Rice (white or brown)
  • 2 cloves garlic, finely chopped
  • 2cm piece fresh ginger, peeled, finely chopped
  • 1 large brown onion, finely chopped
  • 1 tin coconut milk (400ml)
  • 1 chilli, finely chopped
  • 2 fresh tomatoes, chopped
  • 500g chicken thigh fillets, cut into 2cm cubes
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 6 fresh curry leaves
  • 2 cups baby spinach leaves
  • Fresh coriander for serving
  • 1 chicken stock cube
  • ½ cup water
  • 1 lemon zest, grated, for garnishing

Method:

  1. Preheat the oven to 200 degrees Celsius.
  2. Place the pumpkin and carrot pieces on a lined baking tray. Drizzle with extra virgin olive oil and toss to coat.
  3. Bake until tender, around 20minutes.
  4. Cook the rice in a rice cooker or boil and drain.
  5. In a small bowl or glass mix the Glucerna Powder with the water into a paste.
  6. While the rice is cooking heat the oil in the pan and fry the chicken until golden brown and cooked through. Transfer to a plate. Add a little more oil and cook the onion until softened.
  7. Add the garlic, ginger, tomato and all the spices and cook until fragrant for around 2minutes.
  8. Add the coconut milk, Ensure mix, chicken stock cube and simmer until thickened.
  9. Remove from the heat and add in the cooked chicken, baby spinach leaves and roasted vegetables.
  10. Serve rice onto each plate, top with the curry and garnish with lemon zest and chopped fresh coriander.

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!