Chicken

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  • Easy
  • Family Friendly

Baked Chicken and Pumpkin Red Curry

Caramelised pumpkin and roasted chicken make a satsifying base for this rich and fragrant oven-roasted curry that will warm chilly nights.

Medium

60 Minutes

Recipe

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01

Cook Rice

Preheat the oven to 200C fan-forced. Place rice and 310ml (1 1/4 cups) cold water in a saucepan. Bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is cooked through. Stand covered until ready to serve.

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02

Prep Veggies and Chicken

Peel pumpkin and scrape out seeds. Cut into 2cm pieces. Cut onion into 1cm wedges. Cut chicken into 4cm thick slices.

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03

Coat In Curry Paste

Place pumpkin, chicken, onion, curry paste, fish sauce and oil together in a non-stick roasting pan and toss to coat. Roast for 15-20 minutes or until pumpkin is tender and lightly caramelised and chicken is just cooked through.

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04

Add Coconut and Spinach

Remove from the oven, add coconut milk and spinach leaves and mix to combine, scraping the bottom of the pan with a wooden spoon. Roast for a further 10-12 minutes until coconut milk is hot and bubbling.

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05

Season

Squeeze in lime juice and season with salt, pepper and sugar to taste. Pick basil leaves from their stems. Add half the basil leaves to the pan and stir to combine.

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06

Plate Up

Spoon rice into bowls and top with curry and remaining basil leaves to serve.

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Baked Chicken and Pumpkin Red Curry

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami