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Japanese chicken & pumpkin curry with goma-ae
Japanese chicken & pumpkin curry with goma-ae
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Satisfying Japanese curry with sweet pumpkin - perfect for a quick weeknight meal.
Ingredients:
  • 36.40 gm olive oil
  • 6 chicken thigh fillets, halved crossways
  • 2 brown onions, cut into thin wedges
  • 400g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 92g pkt Golden Curry Sauce Mix
  • Julienned green shallots, to serve
  • Steamed rice, to serve
  • 42.00 gm Yeo’s Light Soya Sauce
  • 20.00 gm Mirin Seasoning
  • 24.00 gm white miso paste
  • 400g green beans, halved lengthways
  • 120g baby spinach
  • 6.00 gm sesame seeds, toasted
Instructions:
  • In a large, deep frying pan over medium-high heat, heat oil. Cook chicken and onion, turning chicken, until golden (5-7 minutes). Add pumpkin and 500ml (2 cups) water, bring to a boil. Reduce heat to low, cover, and simmer until pumpkin is tender (10-12 minutes). Remove from heat.
  • In a small bowl, whisk together soy sauce, mirin, and miso for the goma-ae. In a large frying pan over medium heat, cook the beans with 2 tablespoons of water for 4 minutes until tender. Add the spinach and cook for an additional minute until wilted. Finally, toss in the soy sauce mixture and combine thoroughly.
  • Stir in the curry sauce mix to the chicken until well combined. Cook over medium-high heat for 5 minutes or until the sauce thickens. Divide the curry into serving bowls, sprinkle with shallots, and serve with goma-ae topped with sesame seeds and rice. Enjoy your meal!

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