Our Recipes

Chicken, Pumpkin & Cashew Curry

20 minutes prep.

1 hour cooking

Serves 4-6

Gluten Free

20 minutes prep.

1 hour cooking

Serves 4-6

Method

Step 1 For the curry powder, toast the coriander seeds cumin seeds, cardamom, cinnamon and cloves in a dry frying pan until fragrant and lightly coloured. Tip the spices into a spice grinder – or mortar and pestle – and grind until a fine powder. Step 2

Place the garlic, ginger, curry leaves, lime leaves, coriander roots and stalks, and lemongrass in a blender or small food processor and blitz to a paste.

Step 3

Place a large saucepan over a medium heat, add the ghee and fry the onion until it is just turning golden. Add the curry powder and cook over a medium heat for 8 minutes, stirring frequently to ensure the spices don’t burn.

Step 4  Add the paste to the pan and fry for a few minutes until fragrant. Add the chicken, coconut milk, pumpkin, tomatoes, cashews, salt and half the coriander leaves. Slowly simmer over a low heat for 45 minutes, stirring occasionally. Add the paste to the pan and fry for a few minutes until fragrant. Add the chicken, coconut milk, pumpkin, tomatoes, cashews, salt and half the coriander leaves. Slowly simmer over a low heat for 45 minutes, stirring occasionally. Step 5  Sprinkle with the remaining coriander leaves and serve with steamed rice.  
Ingredients
Method

Ingredients

  • 3 tablespoon ghee (or vegetable oil)
  • 1 large onion, finely sliced
  • 4 garlic cloves, chopped
  • 5cm piece of ginger, chopped
  • 10 – 15 curry leaves
  • 3 kaffir lime leaves (remove the spine)
  • 1 bunch of coriander, leaves picked and roots and stalks reserved
  • 1 lemongrass stem, white part only, chopped
  • 1 x 1.6 kg chicken, 10 – 12 pieces, skin on and bones in (or 1kg of chicken thigh)
  • 200ml coconut milk or coconut cream
  • 500g peeled and deseeded pumpkin, cut into 5cm dice
  • 400g can diced tomatoes
  • 100g roasted cashews
  • 1 heaped teaspoon salt flakes
  CURRY POWDER
  • 75gm coriander seeds
  • 50gm cumin seeds
  • 8 green cardamom pods
  • 1 cinnamon stick
  • 4 cloves
  • 6 black peppercorns
  • ½ tsp ground turmeric
  • 1-2 dried chillies
  • ½ tsp Kashmiri chilli powder (optional)
*Kashmiri chillies are generally used to add a lovely red colour to a dish; they are quite mild and are available from Indian spice shops. A tablespoon of tomato paste can be used instead - just add it to the saucepan at the same time as the curry powder.  

Method

Step 1 For the curry powder, toast the coriander seeds cumin seeds, cardamom, cinnamon and cloves in a dry frying pan until fragrant and lightly coloured. Tip the spices into a spice grinder – or mortar and pestle – and grind until a fine powder. Step 2

Place the garlic, ginger, curry leaves, lime leaves, coriander roots and stalks, and lemongrass in a blender or small food processor and blitz to a paste.

Step 3

Place a large saucepan over a medium heat, add the ghee and fry the onion until it is just turning golden. Add the curry powder and cook over a medium heat for 8 minutes, stirring frequently to ensure the spices don’t burn.

Step 4  Add the paste to the pan and fry for a few minutes until fragrant. Add the chicken, coconut milk, pumpkin, tomatoes, cashews, salt and half the coriander leaves. Slowly simmer over a low heat for 45 minutes, stirring occasionally. Add the paste to the pan and fry for a few minutes until fragrant. Add the chicken, coconut milk, pumpkin, tomatoes, cashews, salt and half the coriander leaves. Slowly simmer over a low heat for 45 minutes, stirring occasionally. Step 5  Sprinkle with the remaining coriander leaves and serve with steamed rice.  
Recipe Featured In
Real Food
$40.00