Curried chicken and pumpkin bake (Chef Aaron)


- 2 Portions
2 pieces chicken breast
1 teaspoon paprika
1 finely chopped chilli
Fresh coriander
2 limes
1 teaspoon curry powder
1 cup unsweetened coconut milk
1 onion finely chopped
1 leek finely sliced
1 peeled & chopped butternut pumpkin
1 cup unsweetened coconut milk
3 eggs
100 g grated parmesan cheese
Chopped parsley
Olive oil
Flaked coconut
Trim the chicken breasts, season with salt & pepper, paprika, chilli, fresh coriander & lime juice. Soak with the coconut milk.
To cook; seal the chicken breasts in a hot non-stick pan with a drop of olive oil, pour over the liquid, cover and simmer slowly till chicken is cooked and sauce thickens.
Meanwhile prepare the pumpkin bake: sauté the onion & leek with a spoonful of olive oil. Next add in the pumpkin, continue further cooking for a few minutes. Transfer the obtained mixture into a greased baking tray. Beat eggs, parmesan cheese, parsley & eggs, pour over the pumpkin mixture.
Sprinkle with coconut flakes and bake at 175c until set and golden.
Serving cut a wedge of the pumpkin bake and serve with sliced chicken breast in curry sauce.