Creamy Chicken & Pumpkin Curry

Creamy Chicken & Pumpkin Curry

This family friendly curry has just the right amount of spice so it can be enjoyed by all. A delicious mid-week meal in under 30 minutes.
  • 20 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 2 teaspoons sunflower oil
  • 400 g skinless chicken breast fillet, diced
  • 2 cups diced pumpkin
  • 1 packet Continental Recipe Base Creamy Chicken Curry
  • ¾ cup (190mL) milk
  • 1 cup (250mL) water
  • 1 cup frozen peas
  • 1 tablespoon toasted slivered almonds
  • natural Greek-style yoghurt and mango chutney, to serve
  • poppadoms, to serve
  • steamed rice, to serve

  1. Heat oil in a large deep frying pan over medium-high heat. Add chicken and cook, stirring occasionally for 3 minutes. Add pumpkin and cook, stirring occasionally, for 2 minutes.

  2. Combine the Recipe Base with the milk and water. Pour over chicken and bring to the boil, stirring. Reduce heat to medium low and simmer, stirring occasionally, for 15 minutes, or until the chicken is cooked through and the pumpkin is tender. Stir through peas and cook until heated through.

  3. Sprinkle with almonds and serve with yoghurt, mango chutney, poppadoms and rice.

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