Butter Chicken and Pumpkin Curry with Basmati Rice

Butter Chicken and Pumpkin Curry with Basmati Rice

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 16, 2017.

A light, healthy twist on a Kiwi classic


Ingredients

BASMATI RICE

  • 2 cups basmati rice
  • 3 cups water
  • 1 head broccoli, cut into very small florets

BUTTER CHICKEN AND PUMPKIN CURRY

  • 650g chicken thighs
  • 2 teaspoons butter chicken paste (reserve remainder)
  • 1 brown onion, finely diced
  • 200g peeled pumpkin, diced 1cm
  • 1 clove garlic, minced
  • 1-2 tablespoons finely grated ginger
  • ½ teaspoon salt
  • Reserved butter chicken paste
  • 1 cup chicken stock
  • 1 can chopped tomatoes
  • ½ cup natural yoghurt

TO SERVE

  • 2-3 tablespoons coriander leaves and stalks, roughly chopped

Steps

  1. a full kettle to the boil.
  2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Pat chicken dry with paper towels, dice 2cm and place in a bowl with first measure of butter chicken paste. Mix well to coat and season with salt and pepper.
  4. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook chicken for about 4 minutes, turning regularly, until browned but not cooked through. Remove from pan and set aside. Return pan to medium-high heat with a drizzle of oil. Cook onion and pumpkin for 3-4 minutes, until onion is tender.
  5. Add garlic, ginger, salt and reserved butter chicken paste and cook for 1-2 minutes, until fragrant. Add stock and canned tomatoes and bring to a simmer. Return chicken to pan, reduce heat to medium and cook for about 6 minutes, until sauce is thickened and chicken is cooked through. Remove from heat, stir through yoghurt and season to taste.
  6. While curry simmers, place broccoli in a large, heat-proof bowl with a pinch of salt and cover with boiling water. Cover and leave for 5 minutes, until bright green and tender. Drain well and stir through cooked rice.
  7. spoon basmati rice into bowls and top with butter chicken curry. Garnish with coriander.

Nutritional Information

Energy 2532 kj
605 kcal
Protein 33.8g
Carbohydrate 66.5g
Fat 21.8g