Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 fresh long red chilli, deseeded (thinly sliced)
- 4 cm piece ginger (finely grated)
- 1 brown onion (thinly sliced)
- 300grams butternut pumpkin (diced)
- 200grams cherry tomatoes (halved)
- 2tablespoons extra virgin olive oil
- 1teaspoons paprika
- 2teaspoons ground turmeric
- 80grams baby spinach leaves
- 6 chicken thigh fillets (halved)
- 400milliliter light coconut milk
- 3 cloves garlic, crushed
Nutrition per serving
1760kJ / 420Cal
1760 Kilojoules or 420 Calories
20% of daily energy intake*
Protein
25.8grams
Fat
28.2grams
Carbs
13.0grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
One pan, three steps and 30 minutes are all you’ll need to make this fragrant chicken recipe with turmeric and ginger.
Method
Step 1 of 3
Heat oil in a large, deep frying pan over medium-high heat. Add chicken and cook, turning, for 3 minutes or until golden. Remove from pan.
Step 2 of 3
Add onion to pan and cook, stirring, for 3 minutes or until softened. Add turmeric, paprika, ginger and garlic. Cook, stirring, for 1 minute or until fragrant. Add pumpkin, chicken, coconut milk and 1 cup water. Bring to the boil.
Step 3 of 3
Reduce heat to medium-low and simmer for 15 minutes, adding tomato in the last 5 minutes of cooking time, or until pumpkin is tender and chicken is cooked through. Serve topped with spinach and chilli.
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