Chicken Pumpkin Curry


  • 1 tablespoon vegetable oil
  • 1 lb chicken breast tenders
  • 1 piece (1 inch) ginger, peeled and minced
  • 1 lb pumpkin (calabaza squash) cut into small cubes
  • 1 ½ tsp. cumin
  • 1 cup chicken broth
  • ¼ cup coconut milk
  • ¼ cup plain yoghurt
  • 12 oz frozen peas
  • 4 oz Spur Tree Curry Seasoning


  1. Heat 1 tbsp oil in a large skillet over medium heat. Add chicken and ginger. Cook until lightly browned and cooked through, about 7 minutes. Remove from skillet and set aside.
  2. Add pumpkin, curry paste and cumin and cook until pumpkin is soft.
  3. Add chicken broth, coconut milk, yogurt, frozen peas and cooked chicken. Bring to a boil over high heat, cover and reduce to a simmer. Cook 12 minutes or until sauce has thickened.
  4. Serve with rice. To kick up the heat add Spur Tree Crushed Scotch Bonnet Sauce to taste.

Serves 4 … ENJOY!

Chicken Pumpkin Curry