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    You are in: Home / Australian / Chicken and Pumpkin Curry Recipe
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    Chicken and Pumpkin Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    JustJanS's Note:

    This is submitted for Ready, Set, Cook #3

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a wok to hot.
    2. 2
      Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
    3. 3
      Remove.
    4. 4
      Swirl the oil in the wok to coat the sides.
    5. 5
      Stir-fry the onion for 3 minutes or until soft.
    6. 6
      Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
    7. 7
      Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
    8. 8
      Add the pumpkin and capsicum and stir fry for 2 minutes more.
    9. 9
      Add the liquids and essence and bring to the boil.
    10. 10
      Reduce the heat and simmer loosely covered for 10 minutes.
    11. 11
      Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
    12. 12
      Season with salt and scatter with the toasted sesame seeds and the coriander leaves.

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    Ratings & Reviews:

    • on February 08, 2003

      45

      This was very good, full of flavor and vibrant with color. The directions were very clear and easy to follow. While the flavor was quite tasty, I found the sauce a bit too thin and not quite as rich as expected. Also, even after cooking the pumpkin for the full alotted time, it was still too firm after step 11, and the sauce was still rather thin. I had to let it cook at least another 10 minutes and still felt it could have stewed even longer to allow the flavor of sauce to meld with the pumpkin more. Even so, I really enjoyed this dish and look forward to making it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2007

      55

      This was fantastic! I have cooked it twice now -- it makes an excellent lunch! I find that I use an entire can of evaporated milk and simply add 1-2tsp of chicken stock powder, instead of using chicken stock. This gives a bit of a creamier taste and removes the problem of what to do with the left over evaporated milk. I also found that mixing some cornflour into some water and slowly adding small amounts towards the end of cooking helped me get a nice thick consistency that I like in a curry. Top recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken and Pumpkin Curry

    Serving Size: 1 (381 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 318.4
     
    Calories from Fat 134
    42%
    Total Fat 14.9 g
    22%
    Saturated Fat 5.0 g
    25%
    Cholesterol 83.4 mg
    27%
    Sodium 231.6 mg
    9%
    Total Carbohydrate 24.3 g
    8%
    Dietary Fiber 2.5 g
    10%
    Sugars 5.2 g
    20%
    Protein 23.8 g
    47%

    The following items or measurements are not included:

    coconut essence

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