Chicken and Pumpkin Coconut Curry
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 23mins
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- Serves
- 3
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- Calories
- 660
Creamy easy coconut curry. Quick to make, creamy and delicious
recipe updated 26 Nov 2021
Ingredients
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- Chicken
- 260 g
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- Tinned chickpeas
- 400 g
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- Kale
- 2 handfuls
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- Peanuts
- as needed
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- Onion
- 100 g
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- Butternut squash
- 170 g
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- Red chili
- 1
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- Ginger
- 2 teaspoons
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- Garlic clove
- 2
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- Chicken stock
- 250 ml
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- Coconut milk
- 250 ml
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- Salt
- ½ teaspoon
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- Corn flour
- 2 teaspoons
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- Water
- 2 teaspoons
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- Cooked rice
- as needed
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- Greek yogurt
- as needed
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- Mango chutney
- as needed
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- Oil
- 1 tablespoon
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- Ground turmeric
- 1 teaspoon
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- Garam masala
- 2 tablespoons
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- Black pepper
- ¼ teaspoon
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- Maple syrup
- 1 tablespoon
Tools
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Panasonic 4-in-1 Microwave Oven
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Small bowl
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Large microwave-safe dish
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Wire rack
Step preview
- Add the onions, oil and butternut squash to a large microwave safe dish
- Microwave on High for 2 minutes to soften the onions
- Add the spices, chilli, ginger, garlic and pepper to the onions and squash and mix well
- Microwave on High for 1.5 minutes
- Add the stock, chicken, coconut milk and salt. Mix well
- Place the dish onto the wire rack and cook on Combo 1 for 10 minutes
- Whisk together the corn flour and water in a small bowl to make a slurry
- Remove the curry and wire rack from the microwave
- Stir in the corn flour slurry and maple syrup
- Microwave on High for 4 minutes
- Remove from the microwave and mix in the chickpeas and kale
- Serve the curry over some cooked rice with a spoon full of yogurt, chutney and some crushed peanuts to enjoy