Ingredients

• 500g Chicken cut into bite size pieces (dark meat is preferable)
• 3 large potatoes cut into small cubes
• 1 large onion chopped
• 1kg pumpkin cut into small cubes
• Can coconut cream
• Hot curry paste
• Turmeric
• Curry powder
• Garlic
• Ginger
• Chicken stock cubes/powder
• 3 tablespoons oil
• salt

Recipe

1. Heat oil in large pan that has a lid that fits well
2. Fry onion, garlic and ginger until soft
3. Add curry paste (I usually start with 1tbsp) and stir
4. Add chicken pieces and fry until meat is completely sealed
5. Add potato and pumpkin pieces
6. Add crumbled chicken stock cubes, turmeric and curry powder and stir
7. Put lid on saucepan and simmer until vegetables are soft. Stir frequently. If cooking is slow enough there will be plenty of liquid created from veg and you should not need to add water
8. Using a spoon break down the pumpkin so it creates a thick sauce
9. Take pan off heat and add coconut cream. Stir to mix in well
10. Season to taste, adding more curry paste if required
11. Keep on low gentle heat until ready to serve