Chicken And Pumpkin Curry - cooking recipe

Ingredients

2 tablespoons sesame seeds
1 tablespoon peanut oil
1 onion, finely chopped
3 cloves garlic, crushed
2 teaspoons finely chopped fresh ginger
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons finely chopped fresh red chilies
300 g skinless chicken thighs, thinly sliced
500 g pumpkin, cut into 2 cm cubes
1 red capsicum, deseeded and sliced into thin strips
250 ml evaporated milk
1/2 teaspoon coconut essence
250 ml chicken stock
2 tablespoons fresh coriander leaves

Preparation

Heat a wok to hot.
Stir-fry the sesame seeds for 1-2 minutes or until lightly toasted.
Remove.
Swirl the oil in the wok to coat the sides.
Stir-fry the onion for 3 minutes or until soft.
Add the garlic, ginger, spices and chilli and cook for 1 minute or until fragrant.
Add the chicken strips and stir fry for a couple of minutes or until all the meat has changed colour.
Add the pumpkin and capsicum and stir fry for 2 minutes more.
Add the liquids and essence and bring to the boil.
Reduce the heat and simmer loosely covered for 10 minutes.
Uncover and simmer for a further 5-10 minutes or until the pumpkin is tender and the liquid has thickened.
Season with salt and scatter with the toasted sesame seeds and the coriander leaves.