HEALTHY CHICKEN & PUMPKIN CURRY BY SARAH POUND
PREP TIME 20 minutes COOK TIME 5 hours SERVES 4
1 onion, finely diced
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3 garlic cloves, finely chopped
3 cm piece of ginger, finely chopped
1 kg boneless and skinless chicken thighs, cut into 4 cm cubes
2 tablespoons cornflour
250 g jap pumpkin, cut into 3 cm cubes
2 large zucchini, cut into 2 cm rounds
185 g (¾ cup) Greek yoghurt
juice of 1 lime
90 g (2 cups) baby spinach leaves
2 teaspoons brown sugar
QUICK CURRY PASTE
3 tablespoons tomato paste
170 ml (2/3 cup) chicken stock
2 teaspoons curry powder
2 teaspoons garam masala
2 teaspoons ground turmeric
1 teaspoon salt flakes
1 teaspoon freshly ground black pepper
TO SERVE
1 large handful of coriander leaves (optional)
cooked white or brown rice (such as jasmine or long grain)
roti or naan bread, toasted
IN THE SLOW COOKER
Combine all the curry paste ingredients in a bowl. Whisk well, then set aside.
Place the onion, garlic and ginger in a slow cooker (at least 5-litre capacity). Add the chicken and curry paste and stir well to combine. Cover with the lid and cook on high for 4 hours.
Mix the cornflour with 2 tablespoons water in a small bowl. Stir the mixture into the curry, then add the pumpkin and zucchini. Stir well, cover and cook on high for 1 hour.
Add the yoghurt, lime juice, spinach and brown sugar to the curry. Stir well to combine, then turn off the heat.
Scatter over the coriander, if using. Serve with the rice and roti or naan bread.
IN THE OVEN
Get ready. Preheat the oven to 160°C (fan-forced).
Combine all the curry paste ingredients in a bowl. Whisk well, then set aside.
In a large casserole dish with a tight-fitting lid, heat 1 tablespoon olive oil over medium heat. Add the onion, garlic and ginger and fry for 5 minutes until fragrant. Add the chicken and brown for 2–3 minutes on each side. Remove from the heat and stir through the curry paste. Cover and slow cook for 2 1/2 hours.
Mix the cornflour with 2 tablespoons water in a small bowl. Stir the mixture into the curry, then add the pumpkin and zucchini. Stir well, cover and return to the oven for 1 hour.
Add the yoghurt, lime juice, spinach and brown sugar to the curry. Stir well to combine, then turn off the heat.
Scatter over the coriander, if using. Serve with the rice and roti or naan bread.
For more on Sarah’s book, click here