Our Recipes

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.