Go-To Chicken and coconut curry
There’s nothing like a curry to warm you up from the inside out when the weather gets chilly. This easy chicken curry features the aromatic flavours of garlic, ginger and coconut, and is sure to please even the fussiest eaters.
- 500g pumpkin, skin and seeds removed, cut into 2cm pieces
- 2 tablespoons vegetable oil
- 3 skinless chicken breasts, cut into cubes
- 1 onion, peeled and diced
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, grated
- 1 tablespoon curry powder*
- 400g can coconut milk
- Juice of ½ lemon
- 400g can baby corn pieces, drained
- 4 cups cooked rice noodles (300g dried noodles), to serve
- Chopped flaked almonds, to serve
- Coriander leaves, to serve
- Mango chutney, to serve
*curry powder can contain gluten, so check this if you are looking to make this recipe gluten free
- Preheat the oven to 200°C (180°C fan forced). Place the pumpkin on a baking tray lined with non-stick baking paper. Drizzle with 1 tablespoon of the oil and cook in the oven for 15 minutes, or until tender. Remove from the oven and set aside.
- Meanwhile, heat the remaining oil in a heavy-based frying pan over high heat. Add the chicken and cook for 5 minutes, turning, or until browned on all sides. Remove from the pan using a slotted spoon.
- Add the onion to the pan and fry for 2-3 minutes, or until softened. Add the garlic, ginger and curry powder and fry for another minute. Pour in the coconut milk and 2 cups of water. Return the chicken to the pan and allow to simmer gently for 15 minutes.
- Add the lemon juice and the baby corn, along with the pumpkin, then cook for 1-2 minutes or until heated through. Season with salt and pepper to taste before serving.
Make it easier: To make this curry simpler, leave out the pumpkin and baby corn.
Get inspired: For a special meal, add grilled prawns and lemongrass.