Quick and easy Chicken, Pumpkin and Chickpea Curry
A quick and easy recipe with an indian touch
(if you are a vegetarian add more squash or other veggies instead of chicken)
Makes approx. 4 portions
Preparation: 10 minutes
Cooking: 30 minutes
2 tablespoons vegetable oil
1 pound boneless chicken breasts, cut into cubes
1 onion, chopped
1 pound (approx. 2 cups) peeled , seeded and cubed butternut squash (pumpkin is fine as well)
3 tablespoons Indian curry paste (use mild, medium or hot according to your own taste)
1 big can (28 oz/796 ml) diced tomatoes (preferably low-sodium)
1 can chickpeas (drained and rinsed with fresh water to remove excess sodium)
¼ cup chopped fresh coriander (cilantro)
In frying pan, heat half of the oil over medium-high heat; brown chicken and remove to plate.
In same frying pan, heat remaining oil over medium heat, cook onion stirring occasionally, until softened, approx. 5 minutes
Add squash and curry paste; cook, stirring until fragrant, approx. 1 minute
Add tomatoes and bring to boil. Return chicken and juices to pan. Add drained chickpeas. Reduce heat, cover and simmer until squash is tender, approx. 20 minutes. Serve and sprinkle with fresh coriander.
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