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Pumpkin & Chicken Curry (GF / DF)


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Ingredients

4 portion(s)

  • 1 brown onion, halved
  • 1 clove garlic
  • 2 tbsp ground ginger
  • 1 tbsp ground tumeric
  • 2 tbsp Ground Coriander
  • 2 tbsp ground cumin
  • 30 g olive oil
  • 4 chicken thighs, cut into 4cm cubes
  • 350 g pumpkin, cut into 4cm cubes
  • 1 tbsp TM vegetable stock concentrate
  • 300 g water
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Recipe's preparation

  1. Place onion and garlic into mixing bowl and chop 3 sec / speed 7.

    Scrape down sides of bowl.

    Add ginger, turmeric, coriander, cumin and olive oil and saute 2 min / Varoma / speed 1.

    Add chicken, pumpkin, stock and water and cook 17 min / 100 C / Counter-clockwise operation / speed 1 with MC removed and TM basket on mixing bowl lid.

     

    Serve with rice, "cauliflower rice" or mashed potatoes.

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Accessories you need

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Tip

This recipe has been converted from a recipe by www.livingpaleo.com.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I made this with 270g coconut cream & almost 500g...

    Submitted by lmacey on 9. September 2019 - 13:35.

    I made this with 270g coconut cream & almost 500g chicken breast. Enough sauce for rice to soak up Smile

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  • I made this curry. I think a tbsp of Turmeric...

    Submitted by Baywood on 28. January 2019 - 16:25.

    I made this curry. I think a tbsp of Turmeric maybe should have been a teaspoon. This is a very powerful spice and have found in this dish it has left quite a bitter taste. I also found that the liquid quantity is also too much and I reduced this to 250gms and was still thin.

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  • The flavour in this one is great, but as most...

    Submitted by sharonarthur on 11. October 2017 - 08:10.

    The flavour in this one is great, but as most others are saying, it was very watery. I added about 4 spoons of corn flour to it and eventually it thickened up. I only used 200g of coconut cream as well, rather than 300 of water. I still love the flavour and simplicity of it, but next time would reduce it to 100g coconut cream and cook for about 25 mins instead. It's due to the pumpkin breaking down and becoming a liquid I would say, but that part I do like tmrc_emoticons.)

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  • It tasted pretty good but the

    Submitted by markgsmith01 on 28. August 2014 - 19:10.

    It tasted pretty good but the pumpkin disintegrated. I'd probably put the pumpkin in half way through next time and put in less liquid. I also used coconut milk in place of the water.

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  • Not really happy with this

    Submitted by JosieD23 on 26. May 2014 - 20:19.

    Not really happy with this one.. Not a lot of flavour.. Not sure id try again.. Ended up with more liquid.. Than chicken

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  • Did the potato keep it's

    Submitted by Mimmeth on 21. May 2014 - 10:05.

    Did the potato keep it's shape more than the pumpkin? Pumpkin seemed to disintergrate into a yummy nothing'ness!

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  • Great recipe. Have made this

    Submitted by monmac on 20. May 2014 - 22:12.

    Great recipe. Have made this twice now, second time with coconut cream - winner!!

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  • I didn't have any of the

    Submitted by Mimmeth on 19. May 2014 - 12:22.

    I didn't have any of the spices so put in a heaped tablespoon of tandoori paste (jar) in with the onions whilst they were on saute. I also used 400gm chicken and got away without adding any extra water. Curry seemed very runny so added a bit of cornflour and put it back on for a few minutes to thicken and cook out the cornflour. Lovely easy curry and will be happy to make it again - Seems like it would freeze really well too!

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  • Really simple, very tasty

    Submitted by Clubloretta on 7. May 2014 - 19:18.

    Really simple, very tasty recipe. I added some roasted cashews for the last 3 minutes just to give a different texture- YUM!!!!

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  • used the basics to this

    Submitted by kizzabel on 27. January 2014 - 17:42.

    used the basics to this recipe but used a can of coconut cream in place of the water and used sweet potatoes in place of pumpkin  (had no pumpkin) and left out ground coriander  so bloody nice 

     

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  • Are the spice quantities in

    Submitted by Kristar on 13. January 2014 - 20:27.

    Are the spice quantities in the recipe correct? It was so potent. Did not enjoy at all.

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  • Second time I have made it

    Submitted by Shannzi on 6. January 2014 - 18:36.

    Second time I have made it and I LOVE it and what's more my husband and 3 year old love it. I  put in 400g sweet potato, 200g zucchini and carrots and 750g chicken. I doubled it but found it was really runny...next time I'll definitely use less water

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  • This curry was so lovely and

    Submitted by Hayley-B on 6. January 2014 - 07:38.

    This curry was so lovely and simple! It tasted amazing and is really easy to adjust to make it mild or hot depending on which member of the family are eating. Will definitely be making again. 

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  • Good flavours in this recipe.

    Submitted by kimmi_d on 10. December 2013 - 16:33.

    Good flavours in this recipe. I used 2 chicken breasts and only 300g of water. Served with brown rice, green beans and broccoli.

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  • This was so tasty we had it

    Submitted by gem_gem05 on 9. December 2013 - 19:20.

    This was so tasty we had it with brown rice and lunch the next day... it turned out quite runny for me so I added some flour to thicken it up... next time will try with a little less water or longer cooking time tmrc_emoticons.-)

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