Chicken curry

This chicken curry is not only delicious but is high in protein and makes the perfect winter warmer. If desired, can also be paired with basmati rice or steamed greens.

Serves:  1
Ingredients: 10
Serving size: 437 g
Total calories: 448
Protein: 24.39 g
Fat: 32.79 g
Carbohydrates: 17.58 g
Fibre: 2.1 g


  • 100 g chicken breast, cubed
  • 1 small onion, cut into wedges
  • 3-4 stems of coriander
  • 100 g pumpkin, cut into medium wedges
  • 2 tsp toasted sesame seeds
  • 1-2 tsp red/green curry paste
  • 67 ml coconut milk
  • 67 ml vegetable stock
  • 2 tsp cold pressed olive oil
  • 1/3 lemon


  1. Heat the 1 teaspoon oil in a wok/pan. Stir fry chicken until golden brown and set aside.
  2. Add remaining oil and sautè onions until brown.
  3. Add washed and chopped coriander, cook for 2-3 minutes.
  4. Add pumpkin, stir into the mixture.
  5. Add chicken, coconut milk and stock. Bring to a simmer.
  6. Cook uncovered until the pumpkin is tender. Simmer to reduce the liquid.
  7. Garnish with lemon wedges, extra coriander leaves and sprinkle with sesame seeds.
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