Chicken Curry with Pumpkin and Potato

Recipe thanks to the Cooking for Change! program.

Serves: 4

Ingredients

• 500 grams Chicken thighs cut to chunky cubes
• 1 tablespoon mandras curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric
• 4 tablespoons oil
• 1/2 teaspoon chilli powder
• 1/2 teaspoon paprika
• 1 cup onions
• 150 grams pumpkin
• 100 grams potatoes
• 1 tablespoon garlic
• 1 tablespoon ginger
• 1 sticks Lemongrass
• 1 cup fresh coriander
• 200 grams canned tomatoes
• 1 1/2 chicken stock/stock powder
• 1 teaspoon fish sauce
• 2 cups rice

Method

1. Sprinkle curry powder, salt and turmeric over the chicken and set aside.
2. In a food processor mix garlic, paprika, chilli powder and ginger.
3. Add onions, blend to a thick paste.
4. Heat oil in a deep pan and fry the onion paste over a medium heat for about 10 minutes.
5. Add the chicken and turn up the heat stirring for another few minutes.
6. Add chopped potatoes and pumpkin.
7. Add the tomatoes and stir for a further 5 minutes.
8. Add water (enough to cover the chicken, potatoes and pumpkin), lemongrass and fish sauce. Stir well and simmer.
9. Turn down the heat to low, partially cover the pan and gently simmer for at least 30 minutes.
10. Remove the lid and simmer for a further 10-15 minutes to reduce the sauce.
11. Remove the lemongrass - check and adjust seasoning if required.
12. Serve!