Satay Chicken And Pumpkin Curry In A Hurry

GF, RFS
Serves: 4

Sometimes you just need a really good curry in a hurry. And what's better than a satay chicken-style curry? I've recommended you use a high-quality curry powder for this recipe, but check out my tip below for what you can use instead.

Ingredients: 

2 tbsp extra virgin olive oil or coconut oil
600g (1 lb 5 oz) INGLEWOOD chicken thigh fillets, roughly chopped 
1 small brown onion, finely diced
1 tbsp minced fresh ginger
2 long red chillis, finely diced
1 red capsicum, thinly sliced
2 cups pumpkin, peeled and cut into small diced
4 garlic cloves, minced
2 tbsp curry powder, mild or hot
1 tsp salt
1 x 400g (14oz) tin crushed tomatoes
1/2 cup (125ml/ 4 fl oz) canned coconut cream 
1 cup (250ml / 9 fl oz) chicken broth, optional 
1/4 cup (60ml / 2 fl oz) coconut aminos
1/2 cup (140g / 5 oz) PIC’S Smoochy Peanut Butter
1/4 cup fresh coriander, finely sliced, to garnish 
rice or cauliflower rice, for serving
2 tbsp toasted peanuts, to garnish 

Method:

Get started by heating 1 tablespoon of the oil in a large, heavy-based and high-rimmed fry pan over medium-high heat. Add the chicken and cook for 1-2 minutes, or until just getting colour on all sides of the meat to seal in the flavour. Remove the chicken from the pan and set aside on a plate. 

Reduce the heat to medium and add the remaining 1 tablespoon of oil to the pan, add the onion, ginger, chilli, capsicum, pumpkin cubes and garlic and cook for 4-5 minutes, stirring until they begin to soften and caramelise. Add in the curry powder and salt and keep stirring for 2 minutes or until it smells nice and aromatic, adding a splash of oil if need be to loosen it up a little. 

Finally, stir in the tinned tomatoes, coconut cream, chicken broth, coconut aminos and peanut butter and mix well to combine. Bring it to a boil then reduce to a simmer, adding the chicken back in and continue to simmer on low for 10-15 minutes or until the chicken is cooked through and the sauce thickens up. 

This is a good time to make your normal or cauliflower rice for pairing with it. 

Serve your curry alongside your rice, garnished with some fresh coriander and a sprinkling of toasted peanuts. Enjoy!