Slow cooked chicken and pumpkin curry

The weather is getting quite fresh in Queensland – winter is drawing nearer and the air is cool and crisp. I really love this time of year because it’s the perfect time to cook hearty comfort food, such as this delicious chicken and pumpkin curry.

Slow cooked chicken and pumpkin curry

Serves 4

Ingredients:

  • 4 chicken breasts
  • 1/4 Jap pumpkin (also known as Kent pumpkin)
  • 1/8 tsp salt
  • 1 tab ginger paste*
  • 1 tab lemongrass paste*
  • 3 tabs yellow curry powder
  • 1 tab garlic powder
  • 1 tab onion powder
  • 1 tsp turmeric
  • 1 cup chicken stock
  • 3 tabs fresh lime juice
  • 1 x 398ml can light coconut milk
  • 1 red chili (optional)**

Method:

  1. Remove the chili top, and finely chop the chili.
  2. Pour the chicken stock and coconut milk into your slow cooker.
  3. Add the salt, ginger, lemongrass, curry powder, onion powder, garlic powder, turmeric and chili.
  4. Stir until all ingredients are combined.
  5. Peel the pumpkin piece, cut it into medium cubes and add it to the slow cooker.
  6. Cut the chicken into large cubes and add it also.
  7. Cover and cook on LOW for 5-6 hours.
  8. Prior to serving, add the lime juice and stir in thoroughly.
  9. Serve with rice.

* If you prefer to prepare your own ingredients, you can instead use one tsp freshly grated ginger and 1 tab chopped lemongrass. I find that I have less waste when using the pastes, and it also cuts down the prep time. I use the Gourmet Garden brand which they sell at most grocery stores.

** The chili adds heat to this dish. To reduce the heat you can remove the seeds before chopping it, or you can increase the heat by adding more chili.

Jalapeño chicken soup with lime

Jalapeño chicken soup with lime

Ingredients:

  • 2 cups chicken broth
  • 2 cups water
  • 500g chicken breasts
  • 2 jalapeños (or 3 if you like it hot!)
  • ½ small red onion
  • 2 x 400g cans white beans (I use cannellini beans)
  • 1 cup of salsa verde (see the recipe)
  • 3 limes
  • Sour cream for serving
  • Fresh cilantro, chopped, to garnish (optional)

Method:

  1. Bring the chicken broth and water to a boil in a large pot. Add the raw chicken breasts to the hot liquid; cover and cook for 5-10 minutes. Remove from heat but leave the lid on so that the chicken continues cooking. After 20 minutes, remove the lid and check to make sure there is no pink in the centre of the chicken breasts. Remove the cooked chicken from the hot liquid and set aside to cool.
  2. To remove any unwanted chicken fat in the broth, pour the liquid through a fine sieve, then return the liquid to the pot.
  3. If you are making the salsa verde, do this now (see the recipe).
  4. Mince the jalapeño and onion in a food processor. Once finely chopped, add it to the pot of chicken broth, along with the white beans and salsa verde. Cover and leave it to simmer over medium heat.
  5. Use two forks to shred the cooled chicken breasts, then return them to the pot.
  6. Stir the soup, then cover and simmer for 30 minutes.
  7. Just before serving, squeeze the juice of one lime into the pot.
  8. Cut the remaining limes into wedges for serving.
  9. Serve the soup with a dollop of sour cream and fresh cilantro, with a side of lime wedges.