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Green chicken curry drumsticks. Saute onion and garlic for 2 3 minutes or until tender. 3 simmer for 20 minutes until pumpkin and kumara are tender. 2 add pumpkin and kumara mix well then add chopped tomatoes water and half of the fresh coriander.
Add the curry powder and pepper. 4 take off the heat add lemon juice and the rest of the coriander. Add garlic and fresh ginger fry for 3 minutes then add spices and combine well into a paste.
Serve with hot cooked brown rice and garnish with parsley. Cut the carrot unpeeled into 2cm pieces. Add the beans peas and chicken cook stirring gently for about 15 minutes until heated through and steaming hot.
Preheat the oven to 2400c2200c fan forced. Add to the wok and cook for 1 minute stirring to coat the vegetables in the spices. Place the peeled chopped pumpkin and carrot on an oven tray lined with baking paper drizzle with olive oil and season with salt and pepper.
Add coriander and cumin stirring for 1 minute until fragrant. Crush the whole toasted seeds with the flat of a large knife then combine with the turmeric and cinnamon.
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