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Yellow chicken & pumpkin curry
Yellow chicken & pumpkin curry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Family-friendly chicken and pumpkin curry - a simple and delicious midweek meal.
Ingredients:
  • 36.40 gm peanut oil
  • 600g single chicken breast fillets, cut across the grain into 2cm pieces
  • 1 brown onion, halved, finely chopped
  • 40.00 ml finely grated fresh ginger
  • 20.00 ml ground turmeric
  • 2 tsp ground coriander
  • 2 tsp sambal oelek (optional)
  • 400g butternut pumpkin, deseeded, peeled, cut into 2cm cubes
  • 375ml (1 1/2 cups) vegetable liquid stock
  • 62.50 ml loosely packed coarsely chopped fresh coriander
  • Pinch of salt
  • 395g (1 3/4 cups) pearl barley, rinsed, drained
Instructions:
  • Heat oil in a large heavy-based saucepan over medium-high heat until shimmering. Cook half of the chicken, stirring, for 2 minutes or until golden brown. Transfer to a bowl. Repeat with the remaining chicken.
  • Heat up a pan and sauté the onion, ginger, and garlic until the onion softens, about 3 minutes. Stir in turmeric, cumin, ground coriander, and sambal oelek and cook for 30 seconds until fragrant. Add chicken, pumpkin, and stock, bring to a boil, then simmer covered on medium-low heat for 15 minutes or until pumpkin is tender. Remove from heat, stir in half the fresh coriander, and season to taste with salt.
  • Cook the barley in a pot of salted boiling water according to the package instructions until tender, approximately 15 minutes. Drain the barley.
  • Divide barley evenly among bowls and generously drizzle with delicious curry. Garnish with the freshly chopped coriander right before serving.

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