John Myers
Chicken Curry with Pumpkin and Rice
The perfect chicken curry with pumpkin and rice recipe with a picture and simple step-by-step instructions.
- 600 g Butternut squash, peeled, cleaned, cut into 2 cm cubes
- 1 Bd Spring onions fresh, cleaned, cut into rings
- 2 Pc. Red chilli fresh, pitted, finely chopped
- 1 Pc. Chopped garlic
- 150 g Cooked rice
- 350 g Chicken breast fillet, cut into bite-sized cubes
- 0,5 tsp Baharat
- Salt
- 1 tablespoon Honey
- 200 ml Poultry stock
- 1 tablespoon Curry Maharadja, very mild
- 1 Msp Curry Dragon, very spicy
- 1 pinch Long pepper, grated
- Neutral oil
- Rub the chicken breast with Baharat and let stand for about 30 minutes.
- Fry the pumpkin cubes, garlic, onion rings and chilli in oil and dust with both types of curry. Leave to sweat and deglaze with 180 ml stock, cover and simmer over low heat for 10 minutes.
- In the meantime, gently fry the chicken cubes in oil, add salt, stir in honey and cook with the rest of the stock. Add the pan with the rice to the vegetables. Let it steep and season with salt and pepper.
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