Chicken, Pumpkin & Chickpea Curry

Originally when I found this recipe it called for a tin of korma curry paste. I didn't have any, so made a simple curry paste instead. This serves 4-5 with rice and is very mild, but tasty.

Ingredients:

• Half a butternut pumpkin, skin and seeds removed, cut into 2cm chunks
• 800g chicken breast, cut into 2cm chunks
• 300g can of chickpeas, drained and rinsed

Curry paste:

• ½ cup water
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 teaspoon smoky paprika
• 1 teaspoon turmeric
• 1 teaspoon fennel seeds
• 1 teaspoon chilli powder
• 1 teaspoon cumin seeds ground
• Salt & pepper to taste

Method:

1. In a medium saucepan, steam the pumpkin pieces for about 10mins
2. Heat the oil in a large saucepan and add all the dry curry paste ingredients
3. Add a bit of water to form a paste (don't add all the water yet)
4. Once the paste has formed, add the chicken pieces and cook, turning often to ensure the outside flesh turns white
5. Once the outside flesh is white, add the pumpkin and drained/rinsed chickpeas
6. Mix very well
7. Add the rest of the water and stir well
8. Simmer on low for about 30mins
9. Serve on a bed of rice, garnished with coriander

D-E-L-icious  XD

Note: ½ cup of water won't look like enough, but don't add more as the pumpkin releases liquid during cooking and it will end up too soggy.