Aromatic Chicken & Pumpkin Coconut Curry
Experience a delightful blend of bold flavors with this aromatic Chicken & Pumpkin Coconut Curry. Prepared with a fragrant homemade spice paste, tender chicken breast, and vibrant vegetables, this dish balances creamy coconut milk with a hint of spice. Perfect for a warm and comforting lunchtime meal, followed by a refreshing snack of juicy grapes. Prepare this curry the night before and enjoy a nourishing and delicious meal during your busy day.
2
Servings
295
Calories
15
Ingredients
Ingredients
brown rice
1/2 cup (none)
red onion
1 small (chopped finely)
coriander roots and stems
2 tablespoons (chopped finely)
coriander leaves
1/4 cup (whole)
fresh long red chilies
2 (chopped coarsely)
garlic cloves
2 (crushed)
fresh ginger
25 g (grated)
ground turmeric
1 teaspoon (none)
chicken stock
1 cup (none)
chicken breast fillets
180 g (sliced finely)
light coconut milk
1/4 cup (none)
butternut pumpkin
150 g (cut into 1cm cubes)
baby corn
115 g (chopped coarsely)
bean sprouts
1 cup (none)
coriander leaves
2 tablespoons (extra for garnish)
Instructions
1
Begin by cooking the brown rice. Place it in a large saucepan with boiling water. Cook until the rice is tender, then drain and set aside.
2
In a blender or food processor, combine the red onion, coriander root and stem, coriander leaves, red chilies, garlic, ginger, and turmeric. Blend until a smooth paste forms.
3
Heat a medium frying pan over medium heat. Add the spice paste and cook, stirring continuously, until fragrant, about 2-3 minutes.
4
Pour in the chicken stock, add the finely sliced chicken breast and light coconut milk. Increase the heat to bring the mixture to a boil.
5
Once boiling, reduce the heat to low and cover the pan. Allow to simmer for 10 minutes to let the flavors meld and the chicken cook through.
6
Add the cubed pumpkin and chopped baby corn to the curry. Continue to simmer, uncovered, for an additional 10 minutes, or until the vegetables are tender.
7
Serve a portion of rice in each bowl and top with the chicken pumpkin curry.
8
Garnish with fresh bean sprouts and an extra sprinkle of coriander leaves before serving.
Nutrition Information
10g
Fat
33g
Carbs
19g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Aromatic Chicken & Pumpkin Coconut Curry?
It is a flavorful and nourishing dish made with a homemade spice paste, tender chicken breast, butternut pumpkin, and baby corn in a light coconut milk base.
How many servings does this recipe provide?
This recipe is designed to make 2 servings.
How many calories are in one serving?
Each serving contains 295 calories.
What is the protein content per serving?
There are 19g of protein in each serving of this curry.
Is this curry high in fat?
Each serving contains 10g of fat, which is balanced for a healthy meal.
How many carbohydrates are in this dish?
There are 33g of carbohydrates per serving.
Does this recipe provide dietary fiber?
Yes, it provides 4g of fiber per serving.
What type of rice should be served with this curry?
The recipe calls for 1/2 cup of brown rice to be cooked and served with the curry.
How do I make the spice paste?
In a blender or food processor, combine red onion, coriander root and stem, coriander leaves, red chilies, garlic, ginger, and turmeric until smooth.
What vegetables are included in the curry?
The dish includes butternut pumpkin, baby corn, and fresh bean sprouts for garnish.
What kind of chicken is used?
The recipe uses 180g of finely sliced chicken breast fillets.
How long does the chicken simmer?
The chicken should simmer in the stock and coconut milk for 10 minutes.
When do I add the pumpkin and baby corn?
Add the pumpkin and baby corn after the chicken has simmered for 10 minutes, then cook for another 10 minutes.
How should the pumpkin be prepared?
The butternut pumpkin should be cut into 1cm cubes before being added to the pan.
What is the garnish for this dish?
The curry is garnished with fresh bean sprouts and an extra sprinkle of coriander leaves.
Is this recipe spicy?
Yes, it is described as having a hint of spice from fresh long red chilies and a fragrant spice paste.
What kind of coconut milk is used?
The recipe specifies 1/4 cup of light coconut milk to keep the dish lighter.
Can I prepare this meal in advance?
Yes, you can prepare this curry the night before and enjoy it as a nourishing meal during a busy day.
How much ginger is needed?
The recipe requires 25g of grated fresh ginger.
Is garlic used in this recipe?
Yes, the spice paste includes 2 crushed garlic cloves.
What type of chilies should I use?
The recipe calls for 2 fresh long red chilies, chopped coarsely.
How much chicken stock is required?
You will need 1 cup of chicken stock.
Is turmeric included in the spice paste?
Yes, the recipe uses 1 teaspoon of ground turmeric.
How do you cook the spice paste?
Heat it in a frying pan over medium heat, stirring continuously for 2-3 minutes until fragrant.
How many ingredients are in this recipe?
There are 15 ingredients listed in total for this recipe.
What snack is recommended after this meal?
The recipe description suggests a refreshing snack of juicy grapes following the meal.
Is this recipe part of a specific diet plan?
It is tagged as part of the 21 day wonder diet.
How do I prepare the coriander for the paste?
Use 2 tablespoons of finely chopped coriander roots and stems along with 1/4 cup of coriander leaves.
What is the texture of the curry sauce?
The sauce is a creamy blend of coconut milk and chicken stock infused with a smooth homemade spice paste.
How do I know when the vegetables are done?
The pumpkin and baby corn should be simmered until they are tender, which usually takes about 10 minutes.