Chicken Pumpkin Curry 21 Day Wonder Diet Day 13 Recipes

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CHICKEN AND PUMPKIN CURRY



Chicken and Pumpkin Curry image

Make and share this Chicken and Pumpkin Curry recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons sesame seeds
1 tablespoon peanut oil
1 onion, finely chopped
3 cloves garlic, crushed
2 teaspoons finely chopped fresh ginger
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons finely chopped fresh red chilies
300 g skinless chicken thighs, thinly sliced
500 g pumpkin, cut into 2 cm cubes
1 red capsicum, deseeded and sliced into thin strips
250 ml evaporated milk
1/2 teaspoon coconut essence
250 ml chicken stock
2 tablespoons fresh coriander leaves

Steps:

  • Heat a wok to hot.
  • Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
  • Remove.
  • Swirl the oil in the wok to coat the sides.
  • Stir-fry the onion for 3 minutes or until soft.
  • Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
  • Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
  • Add the pumpkin and capsicum and stir fry for 2 minutes more.
  • Add the liquids and essence and bring to the boil.
  • Reduce the heat and simmer loosely covered for 10 minutes.
  • Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
  • Season with salt and scatter with the toasted sesame seeds and the coriander leaves.

CHICKEN & PUMPKIN CURRY (21 DAY WONDER DIET: DAY 13)



Chicken & Pumpkin Curry (21 Day Wonder Diet: Day 13) image

This is Day 13: Lunch, on the 21 Day Wonder Diet. You can make this whole recipe the day before. This lunch is to be followed by an afternoon snack of 125g grapes.

Provided by Sara 76

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

1/2 cup brown rice
1 small red onion, chopped finely
2 tablespoons coriander roots, and stem chopped finely
1/4 cup coriander leaves
2 fresh long red chilies, chopped coarsely
2 garlic cloves, crushed
25 g fresh ginger, grated
1 teaspoon ground turmeric
1 cup chicken stock
180 g chicken breast fillets, sliced finely
1/4 cup light coconut milk
150 g butternut pumpkin, cut into 1cm cubes
115 g baby corn, chopped coarsely
1 cup bean sprouts
2 tablespoons fresh coriander leaves, extra
Calories448.1
Fat4.9
SaturatedFat1.1
Cholesterol55.8
Sodium253.8
Carbohydrate71.2
Fiber6.7
Sugar11.3
Protein32.6

Steps:

  • Cook rice in large saucepan of boiling water unril tender, drain.
  • Meanwhile, blend onion, coriander root and stem mixture, coriander leaves, chilli, garlic, ginger, and turmeric until smooth.
  • Cook paste in medium frying pan, stirring, until fragrant. Add stock, chicken and coconut milk; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
  • Add pumpkin and corn to pan; simmer, uncovered, 10 minutes.
  • Serve rice topped with curry, sprouts and extra coriander.

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