Chicken Pumpkin Curry
Ingredients
- 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
Directions
- 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.
- Add pumpkin, curry paste and cumin and cook until pumpkin is soft.
- 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.
- Serve with rice. To kick up the heat add Spur Tree Crushed Scotch Bonnet Sauce to taste.
Serves 4 … ENJOY!