Chicken and Pumpkin Stew


These cold winter nights and days make us want to curl up at night. It also makes us feel as though we want to eat some nourishing food.

  • 2-3 cloves of garlic

  • 1 medium onion, diced finely

  • 15 grams of ginger

  • 20 grams of ghee

  • 500 grams of pumpkin (cut into small cubes, 1cm)

  • 400ml tin of coconut cream

  • 500 grams of chicken in small cubes (1cm)

  • ½ teaspoon of Himalayan salt

  • ¼ teaspoon of pepper

  • 1 teaspoon of chilli flakes

  • An assortment of organic vegetables (use plenty of colour!)

  • 1 cup of rice (optional for serving)

  • ½ teaspoon of sesame seeds (optional for serving)

Method:

  1. Place garlic, onion and ginger and ghee in saucepan (ideally with a double boiler) and saute until softened.

  2. Add pumpkin and coconut milk, cook for 10-12 minutes.

  3. Cut vegetables into thin strips and place in the top rack of the saucepan, otherwise you can steam the vegetables in another pot)

  4. Add chicken to the bottom of the saucepan, cook for 8 minutes or until the chicken is cooked.

  5. Serve with rice.


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Active Spine Centre. Shop 5, 440-452 Wyndham Street, Shepparton, Vic, 3630 pH:(03) 58 312 934

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