Sri Lankan Chicken and Pumpkin Curry
Simone AustinIngredients:
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:
- Preheat the oven to 200 degrees Celsius.
- Place the pumpkin and carrot pieces on a lined baking tray. Drizzle with extra virgin olive oil and toss to coat.
- Bake until tender, around 20minutes.
- Cook the rice in a rice cooker or boil and drain.
- In a small bowl or glass mix the Glucerna Powder with the water into a paste.
- 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.
- Add the garlic, ginger, tomato and all the spices and cook until fragrant for around 2minutes.
- Add the coconut milk, Ensure mix, chicken stock cube and simmer until thickened.
- Remove from the heat and add in the cooked chicken, baby spinach leaves and roasted vegetables.
- Serve rice onto each plate, top with the curry and garnish with lemon zest and chopped fresh coriander.
Similar Recipes
Gabby’s Pantry Pasta Soup
Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...
Vietnamese Rice Paper Rolls
This recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch mint 1 bunch garlic chives 1⁄4...
Vegemite and Cheese Scrolls
Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...
Laura’s Mum’s Meatball Pasta
Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan Chopped parsely Spaghetti Breadcrumbs Salt & Pepper Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...
Crispy Chilli Oil
Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns 2 bay leaves 1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...
Mango Ceviche
Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange 1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...
