Ingredients

  • 1 1/3 pounds chicken thighs (bonelss, trimmed, chopped)
  • 1/3 cup curry paste (korma)
  • 2 tablespoons vegetable oil
  • 1 yellow onion (large, thinly sliced)
  • 1/2 cup basmati rice
  • 1 pound pumpkin (peeled, cut into 1/2 inch pieces)
  • 1/2 cup chicken stock
  • 5 1/4 ounces frozen peas
  • 1/8 cup dried currants (or raisins)
  • 1 1/2 ounces cashews (to serve)
  • cilantro (to serve)

Directions

  1. Toss chicken in half the curry paste to coat. In a large frying pan, heat half the oil over moderately high heat. Cook chicken, in batches, 2-3 mins or until browned; remove from pan.
  2. In a large saucepan, heat remaining oil. Add onion and cook, stirring, 5 mins or until soft. Stir in remaining curry paste and cook 2 mins. Add rice and pumpkin and stir to coat rice in curry paste. Add stock; bring to a boil. Arrange chicken in a single layer over rice. Reduce heat. Simmer, covered, 12 mins (don't lift lid).
  3. Add peas and currants or raisins to pan. Cover and let stand 10 mins (don't lift lid). Spoon into serving dishes. Serve sprinkled with cashews and cilantro.
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NutritionView more

620Calories
Sodium9%DV210mg
Fat54%DV35g
Protein67%DV34g
Carbs14%DV42g
Fiber20%DV5g

PER SERVING *

Calories620Calories from Fat320
% DAILY VALUE*
Total Fat35g54%
Saturated Fat7g35%
Trans Fat0g
Cholesterol130mg43%
Sodium210mg9%
Potassium960mg27%
Protein34g67%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate42g14%
Dietary Fiber5g20%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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