Chicken and Pumpkin Coconut Curry


  • 4 cups pumpkin, peeled and diced
  • 5 tablespoons olive oil
  • 500g chicken breast, diced
  • 1 onion, diced
  • 1 tablespoon ginger, minced
  • 2 garlic cloves, minced
  • 2 tomatoes, diced into small pieces
  • 2 cups chicken stock
  • 1 cup coconut milk
  • 2 teaspoons curry powder
  • 1 pinch cayenne powder
  • 1/2 lime, juiced
  • 1/4 cup chopped parsley
  • salt and pepper, to taste
  • rice, cooked, to serve


  1. Preheat oven to 180°C
  2. Bring a large saucepan of water to the boil, add 2 cups pumpkin to the boiling water and cook for about 25 minutes or until the flesh is tender when pierced with a knife. Allow to cool slightly. Puree the pumpkin in a food processor or mash by hand.
  3. Place 2 cups pumpkin onto a large baking tray lined with baking paper, toss in 2 tablespoons olive oil and season with salt and pepper. Bake pumpkin in oven for 30 minutes or until golden, allow to cool slightly.
  4. Heat 2 tablespoons olive oil in a large frying pan, over high heat. Add chicken and cook until golden. Remove chicken and set aside.
  5. Reduce heat on frying pan to medium-high and add remaining 1 tablespoon olive oil. Add onion and ginger. Cook for 2-3 minutes until onion is soft.
  6. Add garlic, curry and cayenne powder, continue cooking for a further minute.
  7. Add tomatoes and pumpkin puree to frypan and stir through. Continue cooking for 8-10 minutes, until puree slightly changes colour.
  8. Pour in stock and coconut milk over mixture, mix through to combine.
  9. Bring to the boil, then reduce temperature and simmer for 10 minutes.
  10. Add chicken and roasted pumpkin to mixture and gently stir through, simmer for 10 minutes.
  11. Stir through lime juice and parsley.
  12. Season with salt and pepper and serve with rice.