Macaroni and Curry Pumpkin Chicken
Posted on 14/09/2010

INGREDIENTS

1 Packet Vitarium Gluten Free Macaroni and Curry Chicken
240ml water
2 small chicken breast fillets
200g natural yoghurt
2 Tablespoons mango chutney (gluten free)
1/4 teaspoon curry powder ( I use Curry Powder Mild)
2 teaspoons lime juice
250g peeled and cubed Jap pumpkin
1 teaspoon oil
seasoning - I use Savoury Sprinkle
1/2 Lebanese cucumber
1 clove garlic, crushed
ground salt and pepper

STEP ONE

Combine half the yoghurt with the chutney, curry powder and lime juice in a bowl and mix well.

STEP TWO

Cut the chicken into thick strips and marinate in the yoghurt mixture for 1-2 hours in the fridge.

STEP THREE

Put the pumpkin in a plastic bag with the oil and seasoning and mix well to coat pumpkin. Bake the pumpkin on a paper covered tray in a 200C oven until just tender.

STEP FOUR

Grill the chicken strips until just cooked. Meanwhile make the Macaroni and Curry Chicken according to the packet directions.

STEP FIVE

Gently fold the pumpkin through the macaroni. Pile onto plates and top with the chicken strips. Season with Freshly ground salt and pepper to taste and serve with raita on the side.

STEP SIX

Raita: Combine remaining yoghurt with garlic and chopped cucumber and mix well.

STEP SEVEN

If you want to omit the chicken this is delicious just with the pumpkin for a lighter meal.