Chicken and Pumpkin Curry

Serves 4


  • 1 cup brown long grain rice
  • 1/2 red onion diced
  • 1/4 cup coriander leaves and stems roughly chopped
  • 2 long red chillies (seeds removed) roughly chopped
  • 2 cloves garlic roughly chopped
  • 5cm piece fresh ginger peeled and roughly chopped
  • 2 teaspoons ground turmeric
  • 2 cups salt reduced chicken stock
  • 2 chicken breast diced to 2cm cubes
  • 1 cup coconut milk
  • 250g pumpkin diced to 1cm cubes
  • 400g can baby corn spears cut into 3-4 pieces
  • 1 cup beansprouts
  • 2 tablespoons fresh coriander leaves extra


Cook the rice to packet instructions. (Brown rice can take up to 30 minutes to cook).

Meanwhile, blend onion, coriander leaves and stems, chilli, garlic, ginger and turmeric to a smooth paste in a food processor.

Cook paste in a medium saucepan stirring until fragrant, add stock, chicken and coconut milk bring to the boil then reduce heat and simmer covered for 10 minutes.

Add pumpkin and corn to pan, simmer uncovered for another 10 minutes until pumpkin is tender.

Serve rice topped with curry, bean sprouts and extra coriander.

Recipe by Alli Pollard, Nutritionist

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