They say nothing is life is free but I seriously beg to differ!!
I made my Spiced Pumpkin soup a few weeks ago. As I was storing portions I was left with some soup that I couldn’t squeeze into any resealable container. I was hungry for my dinner at the same time and was contemplating making a chicken curry.
Then a lightbulb moment happened in my head… Could I make a chicken curry with the leftover soup?? Of course I could, along came this chicken curry recipe and basically you get two recipes in one when you make the soup! Winning!!!
You can easily swap in butternut squash or sweet potato too for the pumpkin if you can’t get your hands on one.
For more great pumpkin recipes, check out some of my favourites here!
- 1 courgette, sliced into thick rounds
- 2 chicken breasts, chopped into bite-sized pieces
- 200ml coconut milk
- Firstly make the Spiced Pumpkin Soup. When making this, reserve some of the roast pumpkin so that you can add it whole to your chicken curry. Reserve 300ml of the soup to use as your chicken curry base.
- Bring a small saucepan of salted water to the boil. Add the courgette, turn off the heat and allow to blanch for 5 minutes. Drain and refresh under running cold water.
- Heat a frying pan over a medium heat and brown the chicken on all sides. Remove from the frying pan and set aside.
- Return the frying pan to the heat. Add the reserved soup and coconut milk. Stir until the coconut milk is well combined.
- Add the chicken and bring to a gentle boil. Return to a simmer and continue to cook for 5 minutes or until the chicken is cooked through fully.
- Stir in the courgette and reserved roast pumpkin. Continue to cook the curry over a low heat for 5 minutes until the vegetables are heated through.
- Serve the curry as you like with a grain of your choice or wilted greens.