Caribbean chicken curry

Name: Caribbean chicken curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Butternut Pumpkin; 1 (approx. 230 g) Aubergine; 500 g Chicken filet; 1/2 bunch Spring onions; 1 Garlic clove; 1 Onion; 4-5 Stem(s) Lemon thyme; 3 TABLESPOONS Oil; 1 TABLESPOON Curry; 1/2 TEASPOON Cumin; 1 TEASPOON Mustard seed; 1 chili pepper; 500 ml Chicken broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Long grain rice; 2-3 TABLESPOONS Lemon juice

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Butternut Pumpkin
1 (approx. 230 g) Aubergine
500 g Chicken filet
1/2 bunch Spring onions
1 Garlic clove
1 Onion
4-5 Stem(s) Lemon thyme
3 TABLESPOONS Oil
1 TABLESPOON Curry
1/2 TEASPOON Cumin
1 TEASPOON Mustard seed
1 chili pepper
500 ml Chicken broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Long grain rice
2-3 TABLESPOONS Lemon juice

Directions

1
Halve the pumpkin, clean and peel. Clean and wash the aubergine. Cut both into cubes of about 1 cm. Wash the flesh, dab dry and dice. Clean and wash spring onions and cut into rings.
2
Peel and finely chop the garlic. Peel and finely chop the onion. Wash thyme, shake dry and chop finely, except for a few stems for garnishing.
3
Heat the oil in a large pan or frying pan. Fry the meat for about 2 minutes while turning it. Add aubergine, pumpkin, garlic, onion and the white of the spring onions and fry for about 2 minutes.
4
Curry, cumin, mustard seed and chili also briefly roast. Deglaze with broth. Season with salt and pepper. Bring to the boil, cover and stew for about 30 minutes at low heat.
5
In the meantime, prepare rice in boiling salted water according to the instructions on the packet. Add remaining spring onions to the curry. Season to taste with salt, pepper and lemon juice. Drain the rice. Arrange curry in deep plates.
6
Add rice. Garnish with remaining thyme.