Chicken & pumpkin curry

I love curry. Any kind of curry. Dry curry. Creamy curry. Hot or mild curry. And I really love making curry. I think the secret behind a really good curry is making your own curry paste. It amazingly just tastes better knowing you made it yourself!
Again, there are so many other dishes that you can make with some leftover curry such as a creamy curry pasta with fresh basil & coriander leaves, topped with sour cream. Or individual curry pies that you can serve with salad as a light lunch alternative. Serve some sambals with your curry like sliced banana, chutney, toasted almond flakes or toasted coconut flakes.
The curry paste will last well in the fridge for up to 7 days, stored in an air tight container.

Ingredients (Serves 6)
For the curry paste
2 Shallot onions
3 Garlic cloves
1 Small tomato
2 Tbs Tomato paste
70g Ginger, skin removed
2 Small green chillies
1 Small birds eye chilli
1 Tsp Masala
1 Teaspoon Fenugreek (whole)
1 Tsp Turmeric
1 Tsp Ground cumin
1 Tsp Ground coriander
5 Whole cardamom
2 Star anise
1/2 Tsp salt
3 Tbs Olive oil
For the curry
3 Tbs Olive oil
3 Chicken breasts, cut into blocks
1 Small pumpkin, peeled and cut into small blocks
Fresh basil leaves
Fresh coriander leaves
2 Tbs Brown sugar
1/2 Tsp salt
300ml Coconut cream
1 C Natural yogurt

How to do it
Preheat the oven to 190 degrees C. Once hot, place the pumpkin, drizzled with a little olive oil, in the oven and roast for 20 minutes. Meanwhile, in a blender, combine all of the paste ingredients except the olive oil. Blend well for about 3 minutes, add the oil and blend for a further 2 minutes. Set aside.
Heat the olive oil in a large skillet. Add the chicken to the hot oil and brown on all sides. Add the pumpkin to the chicken and stir through. Add half of the curry paste to the skillet and cook for about 5 minutes. Pour 3/4 cup of cold water into the curry and simmer on low heat for ten – 15 minutes until evaporated.
Add the coconut cream, sugar and salt and keep simmering on low heat for a further 5 minutes. Tear in the basil leaves, stir through and turn off the heat.

Serve with basmati rice and top with 2 tablespoons natural yogurt and fresh coriander leaves.

From my kitchen to yours, with love x

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