Creamy Coconut Chicken and Pumpkin Curry

1. 1 Chicken breast filletpack 800 g ≈ $7.36 150 g
2. 2 Pumpkinpack 1 kg ≈ $2.80 170 g
3. 3 Coconut milkpack 400 ml ≈ $2.20 90 ml
4. 4 Long-grain ricepack 800 g ≈ $1.96 55 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Fresh ginger≈ $8.00 per kg 5 g
8. 8 Curry powder 2 g
9. 9 Chili flakes 1 g
10. 10 Sunflower oil 8 ml
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 110 ml water, season with salt, and simmer covered for 15 minutes, then let sit for 5 minutes.

2. Cut the chicken¹ and pumpkin² into cubes, finely chop the onion⁵, garlic⁶, and ginger.

3. Heat the oil, sauté the onion⁵ for 3 minutes, then add the garlic⁶, ginger, curry powder, and chili flakes, cooking for 30 seconds.

4. Add the chicken¹ and sear for 4 minutes until lightly browned on all sides.

5. Stir in the pumpkin², pour in the coconut³ milk and 70 ml water, and season with salt.

6. Simmer covered for 15–18 minutes until the pumpkin² is tender and the chicken¹ is fully cooked.

7. Serve the curry hot over steamed rice.