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Chicken Pumpkin Curry

by Annalisa Brown (follow)
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There are many recipes that can easily be converted into low fat and healthy dishes simply by modifying how we cook.

The inclusion of herbs and spices will infuse fresh and interesting flavours to the food we prepare and cook often negating the need to add any processed ingredients, salt or sugar.

With the days become cooler as winter approaches, this super quick and easy curry recipe will allow you to enjoy a healthy and nutritionally balanced meal which adults and kids alike will love.

Herbs and Spices will infuse fresh and interesting flavours to this super quick and easy Chicken Pumpkin Curry.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 2 dinner servings

2 Chicken Breast Fillets
2 cups of Japanese Pumpkin (Diced)
1/2 Cup Peas
1 Zucchini (Diced)
1 Teaspoon Chilli
1 Teaspoon Lemongrass
1 Teaspoon Oregano
2 Teaspoons Turmeric
1 Teaspoon Lime Zest
1 Cup Coconut Cream

Cook the chicken breast fillets on a BBQ.

Once cooked remove the chicken from the BBQ and cut into cubes.

Add a teaspoon of extra virgin olive oil into a saucepan and when the oil is hot add the chilli and lemongrass followed by the oregano, turmeric and lime zest.

Saute the herbs and spices for a couple of minutes then add the cooked chicken, pumpkin, zucchini and peas.

Cook the vegetables for a couple of minutes until they start to soften.

Saute the herbs and spices then add the cooked chicken and vegetables and cook until softened.

Add the coconut cream to the chicken and vegetables, stir through and bring to the boil.

Simmer the curry for 10-15 minutes.

Add coconut cream to complete the curry.

While the curry is simmering, bring a saucepan of water to the boil, add some brown rice and steam until the rice is cooked.

Rinse and drain the rice and serve with the Chicken and Pumpkin Curry.

Chicken and Pumpkin Curry - use the rice to help mop up the delicious curry flavours.

#Clean Eating
#Healthy Recipes
#Dairy Free
#Gluten Free
#Make Ahead
#Kid Friendly
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