Chicken
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.
Chicken
Caramelised pumpkin and roasted chicken make a satsifying base for this rich and fragrant oven-roasted curry that will warm chilly nights.
Preheat oven to 200°C fan-forced. Place rice and 310ml (1¼ cups) cold water in a saucepan and bring to the boil. Reduce heat to low, cover and cook for 15 minutes or until rice is cooked through. Set aside, covered, until ready to serve.
Peel pumpkin and scrape out seeds. Cut into 2cm pieces. Cut onion into 1cm wedges. Cut chicken into 4cm thick slices.
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.
Remove from 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 or until coconut milk is hot and bubbling.
Squeeze in lime juice and season with salt, pepper and sugar to taste. Pick basil leaves from their stems. Add ½ the basil leaves to pan and stir to combine.
Spoon rice into bowls and top with curry and remaining basil leaves to serve.
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