cooking with chicken

  • 1 Pouch of our Curry base (defrosted)

  • 1 Marinade Pouch

  • 200mL Water to add to curry base

  • 600g chicken thighs cut into 4x5cm pieces*

  • 150g pumpkin, skinned and cut into 5x5cm pieces*

  • 200g Green Vegetables

  • 1-2 tbsp cooking oil

  • pinch of salt

  • optional Garnishes: Coriander & Fresh Chilli

  • recommended to serve: jasmine Rice and Roti Bread

how to prepare

1. Preheat your oven to 200°C (180°C for fan-forced).

2. cut Chicken into approximately 4x5cm pieces. Add Curry marinade packet and let stand for minimum 15 minutes - IDEALLY 30 minutes.

3. Roast the meat in the oven for 25 minutes, uncovered.

4. coat pumpkin with cooking oil and a pinch of salt, place in a separate tray in the oven until fork tender - then set aside.

5. Boil crunchy greens until your desired tenderness.

6. Take tray with meat out of the oven, Add 250ml of water to curry base then pour over meat and mix. Cover with a lid or foil and place back in the oven for 25 minutes.

7. remove curry mixture from the oven and add your vegetables

8. place back in oven for five minutes or until heated through.

9. Garnish curry with coriander and fresh chilli, if desired. Serve with rice and soft bread