Sri Lankan Chicken and Pumpkin Curry with Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g pumpkin, peeled and cubed
- 300 ml coconut milk
- 1 onion, finely sliced
- 1 tbsp sri lankan unroasted curry powder
- 8 curry leaves
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 2 tbsp coconut oil
- 300 g basmati rice
- 400 g chicken thigh fillets, diced
Nutrition (per serving)
- Calories
- 652 kcal
- Protein
- 29.2 g
- Carbohydrate
- 71.8 g
- of which sugars
- 7.3 g
- Fat
- 27.6 g
- of which saturates
- 20.2 g
- Fibre
- 3.8 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the mustard seeds and fenugreek seeds, and fry for 30 seconds until the mustard seeds pop.
- 3
Add the sliced onion and curry leaves, and fry for 6 minutes until the onion softens.
- 4
Add the chicken and cook for 8 minutes, stirring, until sealed with no pink remaining.
- 5
Stir in the sri lankan unroasted curry powder, then add the pumpkin and coconut milk, cover and simmer for 15 minutes until the pumpkin is tender.
- 6
Uncover and simmer for 3 minutes to thicken slightly, mashing a few pieces of pumpkin into the sauce.
- 7
Serve the pumpkin curry hot with the rice.
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