If you’re looking for a hearty dish that combines bold flavors with wholesome ingredients, this Satay Chicken and Pumpkin Curry is sure to impress. Created by the talented Luke Hines, this recipe is a delightful fusion of creamy, nutty satay flavors and the natural sweetness of pumpkin. Ready in just 30 minutes, it’s the perfect choice for busy weeknights or when you want a comforting, home-cooked meal that doesn’t skimp on taste.
Featuring tender chicken thigh fillets, aromatic spices, and a rich, peanut-butter-infused sauce, this dish is both satisfying and nutritious. Serve it with your choice of rice or low-carb cauliflower rice, and top it off with fresh coriander and toasted peanuts for a vibrant, restaurant-quality finish. Whether you’re feeding a family of four or meal-prepping for the week, this recipe promises to become a new favorite.
1/4 cup fresh coriander, finely sliced, to garnish
rice or cauliflower rice, for serving
2 tbsp toasted peanuts, to garnish
Method
Get started by heating 1 tablespoon of the oil in a large, heavy-based and high-rimmed fry pan over medium-high heat. Add the chicken and cook for 1-2 minutes, or until just getting colour on all sides of the meat to seal in the flavour. Remove the chicken from the pan and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of oil to the pan, add the onion, ginger, chilli, capsicum, pumpkin cubes and garlic and cook for 4-5 minutes, stirring until they begin to soften and caramelise. Add in the curry powder and salt and keep stirring for 2 minutes or until it smells nice and aromatic, adding a splash of oil if need be to loosen it up a little.
Finally, stir in the tinned tomatoes, coconut cream, chicken broth, coconut aminos and peanut butter and mix well to combine. Bring it to a boil then reduce to a simmer, adding the chicken back in and continue to simmer on low for 10-15 minutes or until the chicken is cooked through and the sauce thickens up.
This is a good time to make your normal or cauliflower rice for pairing with it. Serve your curry alongside your rice, garnished with some fresh coriander and a sprinkling of toasted peanuts. Enjoy!
If you’re looking for a hearty dish that combines bold flavors with wholesome ingredients, this Satay Chicken and Pumpkin Curry is sure to impress. Created by the talented Luke Hines, this recipe is a delightful fusion of creamy, nutty satay flavors and the natural sweetness of pumpkin. Ready in just 30 minutes, it’s the perfect choice for busy weeknights or when you want a comforting, home-cooked meal that doesn’t skimp on taste.
Featuring tender chicken thigh fillets, aromatic spices, and a rich, peanut-butter-infused sauce, this dish is both satisfying and nutritious. Serve it with your choice of rice or low-carb cauliflower rice, and top it off with fresh coriander and toasted peanuts for a vibrant, restaurant-quality finish. Whether you’re feeding a family of four or meal-prepping for the week, this recipe promises to become a new favorite.
Ingredients (serves 4)
2 tbsp extra virgin olive oil or coconut oil
600g (1 lb 5 oz) chicken thigh fillets, roughly chopped
1 small brown onion, finely diced
1 tbsp minced fresh ginger
2 long red chillis, finely diced
1 red capsicum, thinly sliced
2 cups pumpkin, peeled and cut into small diced
4 garlic cloves, minced
2 tbsp curry powder, mild or hot
1 tsp salt
1 x 400g (14oz) tin crushed tomatoes
1/2 cup (125ml/ 4 fl oz) canned coconut cream
1 cup (250ml / 9 fl oz) chicken broth, optional
1/4 cup (60ml / 2 fl oz) coconut aminos
1/2 cup (140g / 5 oz) PIC’S Smoochy Peanut Butter
1/4 cup fresh coriander, finely sliced, to garnish
rice or cauliflower rice, for serving
2 tbsp toasted peanuts, to garnish
Method
Get started by heating 1 tablespoon of the oil in a large, heavy-based and high-rimmed fry pan over medium-high heat. Add the chicken and cook for 1-2 minutes, or until just getting colour on all sides of the meat to seal in the flavour. Remove the chicken from the pan and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of oil to the pan, add the onion, ginger, chilli, capsicum, pumpkin cubes and garlic and cook for 4-5 minutes, stirring until they begin to soften and caramelise. Add in the curry powder and salt and keep stirring for 2 minutes or until it smells nice and aromatic, adding a splash of oil if need be to loosen it up a little.
Finally, stir in the tinned tomatoes, coconut cream, chicken broth, coconut aminos and peanut butter and mix well to combine. Bring it to a boil then reduce to a simmer, adding the chicken back in and continue to simmer on low for 10-15 minutes or until the chicken is cooked through and the sauce thickens up.
This is a good time to make your normal or cauliflower rice for pairing with it. Serve your curry alongside your rice, garnished with some fresh coriander and a sprinkling of toasted peanuts. Enjoy!
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