Indian Chicken with Curry Sauce and Pumpkin

Indian Chicken with Curry Sauce and Pumpkin

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, August 13, 2017.
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A light version of an Indian curry, served with warming roasted pumpkin and parsnip for a healthy dinner.

Ingredients

PUMPKIN

  • 1 bag chopped pumpkin, diced 2cm
  • 1 parsnip, diced 2cm

INDIAN CHICKEN WITH CURRY SAUCE

  • 1 courgette
  • 1 pack chicken strips
  • 2 tablespoons Indian spice mix
  • 1 can coconut cream
  • ½ cup chicken stock
  • ½ bag baby spinach leaves
  • 1 tablespoon lemon juice

TO SERVE

  • 2 tablespoons coriander stalks and leaves, roughly chopped
  • 1 sachet chopped peanuts
  • ½ lemon, cut into wedges

Steps

  1. oven to 230°C. Line an oven tray with baking paper
  2. Toss pumpkin and parsnip on prepared tray with a drizzle of oil and season with salt and pepper. Roast for about 20 minutes, until tender. Slice courgette into 1cmthick rounds and set aside.
  3. Pat chicken dry and toss in a medium bowl with Indian spice mix and a drizzle of oil. Season with salt and pepper. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 1 minute each side, until golden but not cooked through.
  4. Add coconut cream and stock to pan, bring to a simmer and cook for about 3 minutes (depending on thickness), until chicken is just cooked through.
  5. Remove chicken from pan (leave sauce in pan) and set aside to rest. Simmer sauce for about 2 minutes, until sauce has thickened and reduced. Add courgette and cook for about 1 minute, until just tender. Stir through baby spinach and lemon juice.
  6. divide pumpkin between bowls and top with Indian chicken. Spoon over curry sauce and sprinkle with coriander and chopped peanuts. Serve a wedge of lemon on the side.

Nutritional Information

Energy 1803 kj
431 kcal
Protein 36.1g
Carbohydrate 19.2g
Fat 22.3g