Chicken curry with pumpkin

ingredients

4 Persons

400 ml coconut milk
4 tablespoons The Spice Club Chicken Curry Mix
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar (optional)
400 g pumpkin cubes (or sweet potato cubes
600 g chicken fillet, skinless and boneless
1 red pepper, chopped
100 g (baby) spinach
1 tablespoon fresh lime juice (from 1 lime)
300 g rice
Finely chopped fresh coriander, for garnish

preparation

Cook the rice according to the instructions on the package and set aside.
Heat a large pot over medium heat and add the coconut milk. Bring to a gentle boil.
Stir The Spice Club Chicken Curry Mix, fish sauce, soy sauce and light brown sugar (if using) into the coconut milk. Let the mixture simmer for 2-3 minutes so that the flavours can blend well.
Add the pumpkin cubes and the sliced chicken breast to the pan. Let it simmer for 15-20 minutes, or until the chicken is cooked through and the pumpkin is starting to soften.
Add the red pepper and cook for another 5 minutes, until the pepper is soft.
Stir the spinach and lime juice into the curry and cook for another minute until the spinach has wilted.
Serve the curry with the cooked rice and garnish with fresh coriander and a wedge of lime.

Information about salt

At The Spice Club we don't add salt to our products because we want to offer 100% pure ingredients, free from cheap fillers like salt and sugar.

If you want to add salt to dishes, you can of course. With our mixes, you at least have control over your salt intake, depending on your taste and health preferences.

More information

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