Easiest chicken & pumpkin curry ever!

I had this for lunch at work yesterday, and I can say that for such an easy to put together dish, this surpassed my expectations! The sweetness of the pumpkin complemented the spices and the slight kick to the curry powder. I kept it really simple, because quite frankly at 9 pm, my cooking creative juices seem to fizzle up! Next time, I might try to add in some coconut milk to resemble a Thai pumpkin curry and perhaps add some peas or other veggie cubes.

EASY PUMPKIN AND CHICKEN CURRY
Enough for 1-2 servings

• 1 onion, chopped
• Couple of garlic cloves, crushed
•  2 tbsp olive oil/ coconut oil
• Large handful of chopped pumpkin (in cubes)
•  1-2 chicken breasts, chopped into cubes
• 2 tsps of curry powder (more or less depending on its strength)
• Water (coconut milk if desired)
• A few curry leaves if available
• Seasoning: salt, pepper and paprika(optional)

1. In a large non stick saucepan, heat up the oil on medium heat and fry off your onion and garlic until slightly golden brown.
2.  Add in your pumpkin, chicken pieces and curry leaves (if using) and fry for another 2-3 minutes until the chicken turns opaque.
3. Dissolve your curry powder into a glass of water, pour over your chicken and leave to simmer on a gentle heat for about 15 minutes.
4. Once the sauce has thickened, (note that you may need to add some more water if it dries up too quick!) season with salt and pepper.

woops, I only realised *picture!!* once I had packed it all away, so here is a pretty rubbish one, does not do justice to how yummy it was sadly!

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