STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This crowd pleasing lunch recipe comes from the January 2009 issue of "recipes +" magazine. You can use any curry paste you like ( korma, vindaloo, rogan josh, etc), or, to cut down on the fat content, you can use mild curry powder instead.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken fillets on a plate and brush with paste; cover with plastic food wrap. Chill for 15 minutes.
  2. Heat a char grill or BBQ to high. Spray chicken and pumpkin with oil. Cook chicken and pumpkin on grill for 4 minutes each side until chicken is cooked through and pumpkin is tender. Transfer to a plate. Cover with foil; rest for 5 minutes. Thinly slice chicken.
  3. Meanwhile, combine sprouts, spinach and onion in a medium bowl. Whisk yogurt, juice, coriander, tahini, garlic and 1 tablespoon of water in a small jug until combined.
  4. Add chicken and pumpkin to salad mixture; season with salt. Toss to combine. Place salad on serving plates; drizzle with dressing. Serve at once.4.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: