Rich, creamy, flavoursome and a little bit seasonal (it's currently autumn/winter). I know this is very similar to a couple of other recipes I’ve posted in the past, but I do love a curry and sometimes changing just a few little things can alter the flavour dramatically.
You will need:
1 tbsp vegetable oil (rapeseed oil)
3 medium onions, sliced
6 chicken thighs, boned and very roughly chopped
4 cloves of garlic, crushed
1 thumb sized piece of ginger, grated
3 chillies, finely chopped
2/3 tbsp curry paste*
1 small pumpkin, peeled and cut into 1 inch chunks
250ml chicken stock
1 can reduced-fat coconut milk
1 can chickpeas, drained
1 handful fresh coriander, chopped
Method:
1. Heat the vegetable oil over low/medium heat in a large saucepan with a lid.
2. Add the onion and cook for 10-15 minutes, until they begin to caramelise.
3. Turn up the heat to medium, add the chicken and continue to cook for a further 2-3 minutes, until just coloured.
4. Add the garlic, ginger and chilli and cook for another minute.
5. Stir in the curry paste and cook, stirring constantly to stop it catching, for 1 minute, until fragrant.
6. Add in the pumpkin, stock and coconut milk, stir, bring to a simmer and cook for about 10 minutes.
7. Add in the chickpeas, stir and continue to cook until the pumpkin is tender.
8. Remove from the heat, stir through the coriander and serve.
Notes:
Serve over rice, with a naan or maybe both (definitely both).
* You can easily substitute with curry powder if you don't have paste.
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