Chicken and pumpkin curry

Recipe

Warm up with this comforting Chicken and Pumpkin Curry, a flavorful dish that’s as nourishing as it is delicious. Created with diabetes-friendly ingredients, this recipe combines tender chicken breast, sweet butternut pumpkin, and a rich blend of spices to deliver a meal that’s both satisfying and health-conscious.

Served with fibre-rich brown rice and topped with fresh bean sprouts and coriander, this curry is packed with vibrant flavors and textures. Whether you’re preparing it fresh or making it ahead for a quick, re-heatable meal, this recipe is perfect for busy weeknights or cozy weekend lunches.

Ingredients:

• ½ cup (100g) brown long-grain rice
• 1 small red onion (100g), chopped finely
• 2 tablespoons finely chopped coriander (cilantro) root and stem mixture
• ¼ cup firmly packed fresh coriander (cilantro) leaves
• 2 fresh long red chillies, chopped coarsely
• 2 cloves garlic, crushed
• 5cm (2-inch) piece fresh ginger (25g), grated finely
• 1 teaspoon ground turmeric
• 1 cup (250ml) salt-reduced chicken stock
• 180g (5½ ounces) chicken breast fillet, sliced thinly
• ¼ cup (60ml) light coconut milk
• 150g (4½ ounces) butternut pumpkin, cut into 1cm (½-inch) pieces
• 115g (3½ ounces) baby corn, chopped coarsely
• 1 cup (80g) bean sprouts
• 2 tablespoons fresh coriander (cilantro) leaves, extra

Method:

1. Cook rice in large saucepan of boiling water until tender; drain.
2. Meanwhile, blend onion, coriander root and stem mixture, coriander leaves, chilli, garlic, ginger and turmeric until smooth.
3. Cook paste in medium saucepan, stirring, until fragrant. Add stock, chicken and coconut milk; bring to the boil. Reduce heat; simmer, covered, 10 minutes.
4. Add pumpkin and corn to pan; simmer, uncovered, about 10 minutes or until pumpkin is tender.
5. Serve rice topped with curry, sprouts and extra coriander.

Tip Brown rice takes about 30 minutes to cook, sometimes less depending on how crunchy you like it. If you want takeaway curry, the whole recipe can be made a day ahead, then reheated in a microwave oven at lunch time.