for the Aussies - it's in the April Women's Weekly (page 214) I made this and it's so yummy!! Serves 6 1/2 cup coarsely chopped almond kernels 2 tablespoons olive oil 750g butternut pumpkin (squash) cut into 3cm cubes 1 large brown onion, thinly sliced 1 teaspoon curry powder 2 cups basmati rice (washed and drained - but not cooked) 3 cups chicken stock 1 tablespoon currants (opional) 3/4 cup fresh coarsely chopped coriander salt & ground pepper 1. Place nuts in a large, heavy based frying pan & cook, stirring, until lightly toasted. REmove from pan. 2. In the same pan, heat half the oil, add pumpking & cook over a high heat, stirring occasionally until browned. Remove from pan 3. Heat remaining oil in the same pan, cook chicken in batches until browned all over. Remove from pan. 4. Cook onion, stirring until soft. Add curry powder & stir until fragrant. Add rice, stir for 1 minute then stir in stock. 5. Place chicken, pumpkin & curants on top of the rice, bring to boil. Reduce heat, simmer, covered tighttly with lid or foil until stock is absorbed & rice tender. 6. To serve, top with coriander and lime wedges. Season to taste with salt & pepper (I actually seasoned as I cooked the chicken and pumpkin). Very nice!! The curry powder I use is brand Keens - is fairly mild (the more powder you add -the hotter the curry). It's not an "authentic" style curry paste, etc., as we know it, but it really works in this recipe. Not overly hot and is very filling without being stodgy.

Thanks for the recipe Mads have to say hubby and I iss a few things from Aus (top of the list is chicken salt). Will file this safely for something to make him later.

Originally posted by Firebird Thanks for the recipe Mads have to say hubby and I iss a few things from Aus (top of the list is chicken salt). Will file this safely for something to make him later.

CHICKEN SALT!!!!! I love that stuff... I had my sis send me a small shaker of that and use it as sparingly as possible. Of course Joshie tasted it one day and now, whenever there are chippies around, he has to go and hunt for it... I literally have to hide it and lock it away ... cause he'll just eat it by itself if I'd let him.... Will so try that recipe, thankee Mads!!

Soooo --- you ladies would like me to send chicken salt..... *hides my bottle*

Wow, that sounds really interesting! I'll have to give it a try. I'll admit that I do the Dream Dinners thing most of the time, and so I'm using their recipes. I normally only cook completely from scratch when I have people coming over, or for holidays.

Chicken salt? Is that a seasoned salt used on chicken?

Yup tht's it UW. Now, though, Aussies love it on hot chippies and rarely use it on chicken TJ - my weeknight cooking is usually quick and easy. But I love cooking and when I've got time - usually on the weekend or when I'm on holidays - I love to cook things from scratch. Of course, because I live alone, I end up with 6 or so meals out of it!

Thanks for the recipe, Maddy! It surely looks quite interesting and yummy ... I always enjoy cooking something new! I generally try to cook everything from scratch, leaving ready-made meals for when I really cannot do otherwise! This really seems appetizing and also healthy! I'll try it for sure!

You won't be disappointed. I could quite happily take out the currants though and I also think that perhaps a few sliced mushrooms would also be nice in it, as well maybe as some sweet potato cooked with the pumpkin in exactly the same way.

It sounds very good, Maddy -akin to a paella but with an Indian spin (I love anything with curry). And "chicken salt" -that's a new one for me!

Originally posted by Madilayn I could quite happily take out the currants though and I also think that perhaps a few sliced mushrooms would also be nice in it, as well maybe as some sweet potato cooked with the pumpkin in exactly the same way.

If you're not a lover of dried fruit then you could omit the currants but they do add flavour to a curry! I would also suggest black raisins for another option ... they get plumper when cooked, absorbing lots of flavour that would burst in your mouth when eaten! Sweet potato would also be a good addition to make a more sumptuous meal as it goes well with the sweetness of the pumpkin. Mushrooms can alterate the final result a bit because they have a strong flavour of their own and they release a lot of their water during cooking. But it won't hurt experimenting! The second time, I would also try roasted cashew nuts instead of the almonds ... I love them with curries!

Chicken salt is amazing stuff! I am trying to find somewhere to get some in the UK worse case scenario getting father in law to bring some over when he comes to meet his grandchild.