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Chicken, pumpkin and pineapple curry

Recipe submitted by DO29

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An easy and quick curry with a wonderfully fruity flavour. Served with steamed white rice, a cucumber raita and pappadams, this curry is a sure fire winner. With fat trimmed chicken, low fat yoghurt, and pappadams cooked in the microwave, this is a low fat dish.

Serves 4

Ingredients

4 chicken thighs chopped into bite size pieces
1 can pineapple pieces (drain and preseve the juice)
450 g piece of butternut pumpkin, diced (1 cm)
1 brown onion (chopped finely)
2 cloves garlic (chopped finely)
2 tabs coriander chopped finely
2 tas peanut oil
2 tabs madras curry paste (hot) (less if you do not like your curries too hot)
Half a cup of chicken stock
1 heaped tabs arrowroot mixed in a little water to make a paste
Steamed white rice and pappadams for serving. mint leaves for garnish.
For the raita
Half cup of greek style yoghurt
Two heaped tabs of finely chopped mint
1 lebanese cucumber finely diced
1 teas of lemon juice
salt and pepper

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Method

Heat the oil in a frypan until hot. Add the chicken turning until cooked. Remove from pan.
Add the chopped onion, garlic, pumpkin and pineapple pieces. Cook until the onion is transluscent.
Add the curry paste, chicken pieces, chopped coriander, and chicken and stir through.
Add the pineapple juice and chicken stock. Stir to lift curry from base of pan. Simmer over a low to med heat for 30 minutes. Thicken with the arrowroot in water and stir until a smooth consistency.
For the Raita
Mix the yoghurt, mint, cucumber and lemon juice. Season with salt and pepper. Serve in a small side dish.
Serve the curry with steamed rice, pappadams and raita.

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Notes & Tips

Cook the pappadams as instructed on the pack. I like to use a rice cooker for the rice - never turns out gluggy and is always light and fluffy and well cooked. I lke to use the low fat yoghurt and cook my pappadams in the microwave for a low fat meal.