Chicken, Chickpea and Pumpkin Curry with Basmati Rice

Tue, 14 October 2025

Ingredients

1 onion

5cm piece of root ginger

2 cm piece turmeric

4 cloves garlic

1 tbsp garam masala/curry powder

1 tsp honey

4 chicken fillets, diced

600g pumpkin, skin on, roast in the oven + 2 tbsp olive oil

2 tbsp olive oil

1 chicken stock cube or 1 tsp of Dr. Coy Chicken bouillon + 200mls water

1 tin chickpeas, drained & rinsed.

1 tsp tomato puree

1/2 tin coconut milk

120g live natural yoghurt

120g crispy onions

Handful mint, coriander

Pumpkin seeds, toasted

200g brown basmati rice.

 

Method

• Blitz or mince together the onion/shallot, garlic, ginger and turmeric. Add 2 tbsp cold water to form a smooth paste.

• Preheat the oven. Chop up the pumpkin into quarters. Drizzle with olive oil, season with sea salt and thyme and roast until tender. This will take anything up to 45 minutes to an hour.

• Warm 2 tbsp oil in a pan and over a low heat warm the aromatic base mix until a little golden. It is very important to use a low heat here, if it burns it is ruined.

• Add in the tomato puree and curry spices. Cook out the spices, low and slow for about 1 minute. Add in the chicken pieces. Brown lightly.

• Add in the chickpeas, stock cube, 200mls water and the coconut milk.

• Allow to simmer as the pumpkin roasts.

• Cook the rice until tender. Drain.

• Scoop the pumpkin into large chunks and add to the sauce. Allow to meld in. Turn off the heat and stir in most of the live natural yoghurt, saving some for a garnish.

• Using a large spoon, place the rice on the plate, ladle on the curry, Add a swirl of live natural yoghurt, garnish with crispy onions, mint and coriander.

• Savour every bite.