The FARMacist

Chicken Pumpkin Curry with Peas

All Recipes
Lunch Dinner

Prep Time

25 minutes

Prep Notes

  • Cut the chicken breast into finger strips. Try to cut them almost equal in size to cook evenly. 
  • If you are using homemade pumpkin puree, I recommend that you blend it with the coconut milk before adding. 

Ingredients

  • 4 boneless chicken breasts, cut into strips
  • 1 pack frozen peas (450 g)
  • 1 medium onion , diced 
  • 1 piece of fresh ginger (4 cm), grated
  • 3 cloves garlic , minced 
  • 1 chili pepper, finely chopped (optional)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp black pepper
  • 2 tbsp curry powder
  • 1 cup coconut milk or cream
  • 1 and 1/2 cup pumpkin puree (canned or fresh)
  • The juice of one big lemon
  • Sea salt, to taste

Directions

  1. Heat a stainless steel pan, saute onion and garlic. Add a small amount of water at a time until it is slightly browned. 
  2. Add chicken and spices. Stir until chicken is done from all sides. 
  3. Add peas and stir. Cover and simmer for 10 minutes. 
  4. Add pumpkin puree, coconut milk and salt. Cover and simmer for another 10 minutes. 
  5. When it's done, turn off the heat and add lemon. 

Print Recipe

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