Chicken and Pumpkin Curry

• sesame seeds↗2 tablespoons
• peanut oil1 tablespoon
• onion, finely chopped↗1
• cloves garlic, crushed↗3
• fresh ginger, finely chopped2 teaspoons
• ground coriander↗1 teaspoon
• ground cumin↗2 teaspoons
• fresh red chilies, finely chopped2 teaspoons
• skinless chicken thighs, thinly sliced↗300 g
• pumpkin, cut into 2 cm cubes↗500 g
• red capsicum, deseeded and sliced into thin strips↗1
• evaporated milk↗250 ml
• coconut essence↗1⁄2 teaspoon
• chicken stock↗250 ml
• fresh coriander leaves↗2 tablespoons

Step-by-step instructions

1. 1

   Heat a wok to hot.

2. 2

   Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.

3. 3

   Remove.

4. 4

   Swirl the oil in the wok to coat the sides.

5. 5

   Stir-fry the onion for 3 minutes or until soft.

6. 6

   Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.

7. 7

   Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.

8. 8

   Add the pumpkin and capsicum and stir fry for 2 minutes more.

9. 9

   Add the liquids and essence and bring to the boil.

10. 10

    Reduce the heat and simmer loosely covered for 10 minutes.

11. 11

    Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.

12. 12

    Season with salt and scatter with the toasted sesame seeds and the coriander leaves.