Macaroni and Curry Pumpkin Chicken
Posted on 14/09/2010
1 Packet Vitarium Gluten Free Macaroni and Curry Chicken
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
Combine half the yoghurt with the chutney, curry powder and lime juice in a bowl and mix well.
Cut the chicken into thick strips and marinate in the yoghurt mixture for 1-2 hours in the fridge.
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.
Grill the chicken strips until just cooked. Meanwhile make the Macaroni and Curry Chicken according to the packet directions.
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.
Raita: Combine remaining yoghurt with garlic and chopped cucumber and mix well.
If you want to omit the chicken this is delicious just with the pumpkin for a lighter meal.