- 2 chicken breasts, sliced
- 5 cups pumpkin, diced
- 2 Tbs olive oil
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 2 Tbs ground ginger
- 1 Tbs ground turmeric
- 2 Tbs ground coriander
- 2 Tbs ground cumin
- 1 ½ cups vegetable stock
- 1 bunch fresh coriander, chopped
Fry onion and garlic in a large pan with oil on medium heat for 2 minutes. Add chicken and cook stirring constantly for 10minutes or until chicken has turned white.
Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1 minute.
Add stock and leave to simmer on low heat for 15 minutes. Add chopped coriander, cover pan and cook for a further 2 minutes.
Season with salt to taste. Cool slightly before serving.
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