Creamy Chicken & Pumpkin Curry

A wickedly deliciously creamy curry, perfect for Halloween or any day of the year!

Ingredients

2 tbsp Olive oil
4 Free-range chicken breast fillets, around 700g
25g Butter
1 Medium onion, finely sliced
300g Pumpkin, peeled, seeded and cut into 2cm cubes
200g Chestnut mushrooms, sliced
100g Shemins Indian Curry Paste
200ml Single cream
200ml Chicken or vegetable stock
Juice of ½ lemon

Method

  1. Heat the oven to 180°C or gas mark 4.
  2. Heat the oil in a pan large enough to hold the chicken in one layer. Add the chicken and brown it on both sides. Transfer to a casserole dish.
  3. Melt the butter in the pan. When it stops foaming, add the onions and then sauté until pale gold.
  4. Add the mushrooms and pumpkin pieces to the onion and sauté for 5 minutes, stirring frequently. Add Shemins Indian Curry Paste and cook for 2 minutes.
  5. Stir in the cream, stock and season if you wish. Simmer uncovered for 4-5 minutes until reduced slightly, then pour over the chicken.
  6. Cover and cook in the oven for 30-40 minutes until both the chicken and pumpkin are cooked.
  7. Stir in lemon juice and serve with rice.
Serves 4

Products used in this recipe