Spiced Chicken Pumpkin and Rice

Ingredients

• 1/2 cup 80 g coarsely chopped almond kernels
• 2 tbsp olive oil
• 750 g butternut pumpkin, cut into 3cm cubes
• 500 g chicken thigh fillets, cut into cubes
• 1 large (200g) brown onions, thinly sliced
• 1 tbsp Keens Curry
• 2 cups 400 g basmati rice, washed and drained
• 3 cups chicken stock
• 1 tbsp currants
• 3/4 cup fresh coriander, coarsely chopped
• Lime wedges to serve

Method

1. Place nuts in large, heavy-based fry pan; cook, stirring, until toasted lightly. Remove from pan.
2. Heat half the oil in the same pan; add pumpkin; cook, over high heat, stirring occasionally, until browned. Remove from pan.
3. Heat remaining oil in the same pan; cook chicken, in batches, until browned all over. Remove from pan.
4. Cook onion in same pan, stirring, until soft. Add curry powder; stir until fragrant. Add rice; stir for 1 minute then stir in stock. Place chicken, pumpkin and currants on top of rice; bring to the boil. Reduce heat; simmer, covered tightly with lid or foil, for about 10 minutes or until stock is absorbed and rice is tender. Stir in coriander and almonds; season to taste with salt and pepper.
5. Serve rice topped with extra coriander sprigs and lime wedges.