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.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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