Stuffed Butter Chicken Pumpkin
When it comes to cooking up a feed around camp, I like my meals to be interesting, simple, and create minimal mess. Stuffing your entire mean inside of a pumpkin fulfills all of those criteria!
You will need:
1 whole Japanese pumpkin
1 packet of Butter Chicken simmer sauce (we used passage to India brand)
1 can diced tomatoes
500g chicken breast
½ cup basmati rice
Before you start choppin’ pumpkins and getting too excited, get a fire going and pre-heat your camp oven. Now turn to your pumpkin, cut around the stem and remove that. Scoop out any seeds, and roast the pumpkin on a trivet and alfoil for an hour, or until just turning soft.
Get the curry on the go! Brown the chicken and add the simmer sauce, diced tomatoes and rice. Let it all simmer for a while, and turn back to your pumpkin.
Once the pumpkin is soft enough, scoop out enough of the pumpkin innards to allow space for the curry. Set that aside and save it for later. The next part is obvious, spoon the curry into the pumpkin! Roast that again for another 45 minutes.
Slice the pumpkin in segments to serve. A little natural/greek yoghurt or sour cream on the side would finish this dish of nicely, but we didn’t have such luxuries on this occasion.
What’s left of the pumpkin and curry mix goes quite nicely in a wrap for lunch the next day, nothing goes to waste around here!
Get out there and give it a crack!
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