Chicken & Pumpkin Curry (21 Day Wonder Diet: Day 13) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is Day 13: Lunch, on the 21 Day Wonder Diet. You can make this whole recipe the day before. This lunch is to be followed by an afternoon snack of 125g grapes. Ingredients:
1/2 cup brown rice |
1 small red onion, chopped finely |
2 tablespoons coriander root, and stem chopped finely |
1/4 cup coriander leaves |
2 fresh long red chilies, chopped coarsely |
2 garlic cloves, crushed |
25 g fresh ginger, grated |
1 teaspoon ground turmeric |
1 cup chicken stock |
180 g chicken breast fillets, sliced finely |
1/4 cup light coconut milk |
150 g butternut pumpkin, cut into 1cm cubes |
115 g baby corn, chopped coarsely |
1 cup bean sprouts |
2 tablespoons fresh coriander leaves, extra |
Directions:
1. Cook rice in large saucepan of boiling water unril tender, drain.
2. Meanwhile, blend onion, coriander root and stem mixture, coriander leaves, chilli, garlic, ginger, and turmeric until smooth.
3. Cook paste in medium frying pan, stirring, until fragrant. Add stock, chicken and coconut milk; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
4. Add pumpkin and corn to pan; simmer, uncovered, 10 minutes.
5. Serve rice topped with curry, sprouts and extra coriander.
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