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Spiced Chicken Pumpkin and Rice

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.
Prep Time
50 minutes
Cooking Time
Stove Top45 minutes (Stove Top)
Serves
6
User Rating
4 Stars
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  • Lisa H Mon 6th June, 2011
    4 Stars

    Perfect for a cold, winter's night! Nothing warms the tummy like a subtle curry.