Chicken and pumpkin curry

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5 servings
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Poultry

By Food24 November 03 2009
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Ingredients (11)

45.00 ml oil
1.00 chicken — pieces
2.00 onions — large, sliced into rings
10.00 ml garlic — cloves, crushed
10.00 ml fresh ginger
25.00 ml curry powder — mild
2.00 tomatoes — large, peeled and chopped
750.00 ml pumpkin — cubed
sea salt and freshly ground black pepper
250.00 ml stock — chicken
30.00 ml fresh coriander — chopped
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Method:

Heat a large heavy-based saucepan and brush the bottom with oil. Fry the chicken pieces until golden brown and remove from the saucepan.
Heat remaining oil in the same saucepan and sauté the onion, garlic and ginger until tender.
Add the curry powder and stir-fry for 1 minute longer until fragrant.
Add the chicken pieces, tomatoes and pumpkin to the saucepan, season with salt and pepper and pour over the stock.
Cover and simmer slowly until the chicken is tender and done.
Add the coriander leaves, stir through and serve with rice and sambals.



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