Chicken & Pumpkin Curry

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Chicken & Pumpkin Curry – Pumpkin season is upon us and in the run up to Halloween this is the perfect meal to curl up on the couch with!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30.

4 chicken breasts, cut into strips
2 cups of pumpkin, diced
1 red pepper, finely sliced
2 shallots, finely diced
1 red chili, sliced
3 cloves of garlic, minced
3 tomatoes, quartered
1 tsp turmeric
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp ground cinnamon
1 tsp ground fenugreek
1 x 400g tin of coconut milk
150ml water
Olive oil

Method:

  1. Heat a large wok or pan with the olive oil and brown the chicken for 2-3 minutes a side.
  2. Remove the chicken and set aside.
  3. Add a little more olive oil to the wok/pan and add the spices, cook gently for 2 minutes before adding the shallots, garlic and chili and cook for a further 2 minutes.
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  4. Next add the pumpkin and peppers, stir until it is covered in the spice mix and cook for 5 minutes.
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  5. Once the pumpkin has started to soften add the tomatoes and the water. Bring the mixture to the boil before reducing to a simmer for 15-20 minutes with the lid on.
  6. After the mixture has had time to simmer, add in the chicken and the coconut milk and cook for a further 5 minutes or until the chicken in fully cooked.
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  7. Serve and enjoy! Happy Halloween!

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