Quick & Simple Chicken and Pumpkin Curry with Rice & Green Beans
Curries don't always have to be slow cooked to produce great flavours. This recipe is testament to that! Creating your own paste with classic aromatics sets the platform for a creamy coconut curry that takes minimal time yet produces maximum results.
Ingredients
- 2 of Garlic Clove
- 1 of Red Chili
- 1 of Ginger
- 40 g of Tomato Paste
- 1 of Brown Onion
- 3 of Chicken Thighs (skinless)
- 1 Tbsp of Coriander, Cumin & Curry Powder
- 1⁄2 Cup of Basmati Rice
- 100 g of Green Beans
- 1 Small Bunch of Mint
- 350 g of Butternut Pumpkin
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Cook Rice:
In a medium pot, bring 11⁄3 cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Prepare & Create Curry Paste:
Roughly chop chili. Peel garlic and ginger. Peel and roughly chop 3⁄4 of the onion. In a food processor (or using a stick mixer) combine onion, garlic, tomato paste, ginger, chili (to taste), spice mix and blitz until smooth to form a paste.
Prepare Other Ingredients:
Pat chicken dry with paper towel, cut into bite-size pieces. Trim beans and cut in half. Peel pumpkin and cut into 2cm pieces. Pick mint leaves (discarding stalks) and roughly chop.
Cook Chicken:
Heat oil in a deep sided frypan (or pot) over medium high heat. Add paste and cook until fragrant, about 2-3 minutes. Add the chicken, salt and pepper and cook a further 3 minutes until chicken has browned.
Complete the Curry:
Add coconut milk and pumpkin, reduce heat to medium and simmer for 10 minutes, stirring occasionally, until pumpkin is tender. Add the beans to the curry and continue to cook a further 3-5 minutes.
You Plate It:
Divide rice between bowls and top with chicken curry. Garnish with mint. Enjoy!
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