Central Otago Mirror - - OUT & ABOUT - In­dian Roast Chicken and Pump­kin Soup Gar­lic crou­tons To serve (op­tional) Curry spice mix

❚ 400g pump­kin, peeled and diced 1-2cm

❚ 400g or­ange ku­mara, peeled and diced 1-2cm

❚ 3 tea­spoons curry spice mix (see recipe)

❚ 600g skin­less, bone­less chicken thighs

❚ 1 leek

❚ 1 brown onion

❚ 1 carrot

❚ 3 tea­spoons curry spice mix (see recipe)

❚ 4 cups chicken stock

❚ 2 cups wa­ter

❚ cup co­conut cream (shake well be­fore open­ing)

❚ 1 tea­spoon runny honey

❚ tea­spoon salt ❚ 3-4 gar­lic pita breads (store­bought)

❚ 1-2 ta­ble­spoons co­conut cream ❚ 3 ta­ble­spoons co­rian­der leaves

❚ 4 tea­spoons mild curry pow­der

❚ 2 tea­spoons garam marsala

❚ 1 tea­spoon ground ginger Pre­heat oven to 230 de­grees Cel­sius. Line two oven trays with bak­ing pa­per.

Toss pump­kin, ku­mara, first mea­sure of curry spice mix and olive oil on first pre­pared tray. Pat chicken dry, place on top of veg­eta­bles then sea­son chicken and veg­eta­bles with salt. Roast for 15 min­utes, un­til ku­mara is ten­der and chicken is cooked. Turn chicken half­way to en­sure

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