Chicken And Pumpkin Curry

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This is submitted for ready, set, cook #3

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Steps

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Heat a wok to hot.

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

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Remove.

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Swirl the oil in the wok to coat the sides.

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

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

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

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

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Add the liquids and essence and bring to the boil.

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Reduce the heat and simmer loosely covered for 10 minutes.

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

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

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Ingredients

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sesame seeds, peanut oil, onion, garlic, fresh ginger, ground coriander, ground cumin, red chilies, skinless chicken thighs, pumpkin, red capsicum, evaporated milk, coconut essence, chicken stock, fresh coriander leaves