Chicken Pumpkin and Coconut Curry

This rich chicken coconut curry stew delivers a comforting and exotic journey of flavours to warm any chilly winter evening.

Ingredients serve 6

2 tbls oil

4 finely chopped bacon rashes (250g)

1 finely chopped onion (150g)

3 chopped chicken breasts (1000g)

1 tbls minced ginger

1 tbls turmeric

1 tbls medium curry

1 tsp ground cumin

1 tsp mixed spice

½ tsp chili powder or flakes

1 tsp ground ginger

2 tsp minced garlic

1 finely chopped red hot chili

1 finely chopped red capsicum

1000 ml coconut milk

2 tsp salt

650 g peeled and chopped pumpkin

Method

Place oil in a pot over medium heat. Cook the bacon and onions for approx 5 minutes. Add the chicken and cook until sealed. Add ginger, turmeric, curry, cumin, mixed spice, ground ginger, garlic, chili and capsicum. Cook while stirring,add coconut milk, salt and pumpkin. Bring to the boil while stirring. Simmer covered for approx 50 minutes. Serve with boiled rice and chopped coriander leaves.

Note: You can also serve the curry with a dollop of yogurt or sour cream.