(Serves 4)

• 2 tablespoons Thai yellow curry paste

• 1 stalk lemongrass, lightly crushed with the back of a knife

• 4 makrut lime leaves

• 1 tablespoon olive oil

• 1 onion, diced

• 4 chicken thighs, diced

• 1 tablespoon brown sugar

• 1 tablespoon fish sauce

• 1 cup homemade or salt reduced veggie stock

• 400ml coconut cream

• 2 cups diced pumpkin

• 1 bunch bok choy, roughly chopped

• ½ cup coconut flakes

• 1 lime, cut into quarters to serve

Flatbreads

• 1 cup self-raising flour

• ¾ cup Greek yoghurt

• pinch salt

• 1 tablespoon olive oil, plus extra for cooking

1. Build the curry base

   Preheat the oven to 160°C (fan-forced).

   Heat a drizzle of olive oil in a large ovenproof casserole dish over medium heat.

2. Add the yellow curry paste, lemongrass and lime leaves. Cook gently for 8–10 minutes, stirring regularly, until the paste darkens slightly, looks crumbly and smells fragrant.

   Add the onion and cook for 3–4 minutes until softened.

3. Slow cook the curry

   Add the chicken and stir to coat in the curry paste. Cook for 2–3 minutes until lightly coloured.

   Stir through the brown sugar and fish sauce. Pour in the stock and coconut milk, stirring well to combine.

   Bring to a gentle simmer, then cover with a lid and transfer to the oven.

   Cook for 2 hours, or until the chicken is tender and the sauce has thickened slightly.

4. Prep the flatbreads

   Combine the Greek yoghurt, self-raising flour, salt and olive oil in a large bowl. Mix until a shaggy dough forms. Turn onto a lightly floured bench and knead gently for 1–2 minutes until smooth. Divide into 4 portions and roll into balls. Set aside to rest until ready to cook.

5. Pan-fry the pumpkin

   About 20 minutes before serving, heat 1 tablespoon olive oil in a large frypan over medium-high heat. Add the pumpkin in a single layer and cook for 10–15 minutes, turning occasionally, until golden, caramelised and tender.

6. Toast the coconut

   Using the same frypan, toast the coconut flakes over medium heat for 2–3 minutes, stirring regularly, until golden and crisp. Transfer to a bowl and set aside.

7. Cook the flatbreads

   Roll each dough ball into a round approximately 3–5 mm thick. Heat a lightly oiled frypan over medium-low heat and cook for 2–3 minutes per side, or until golden with a few charred spots and cooked through.

8. Finish the curry

   Remove the curry from the oven and stir through the pan-fried pumpkin. Scatter over the the bok choy and return to the oven for 5 minutes, or until just wilted and vibrant

9. Serve it up

   Divide the curry between bowls, scatter over the toasted coconut and serve with warm flatbreads and lime wedges.

Snapshot!

This slow-cooked yellow chicken curry is a hearty, satisfying meal providing 3805kJ of energy, 42g of protein and 9g of fibre per serve. It contains a moderate amount of carbohydrate (47g) from the pumpkin and homemade flatbreads, while the coconut milk contributes richness and flavour, bringing total fat to 60g, including 36g saturated fat. With 1269mg sodium per serve, this recipe is best enjoyed as part of an overall balanced eating pattern.

What it means on the plate

This is comfort food with substance. The chicken provides a generous protein boost to support fullness and muscle maintenance, while the vegetables add fibre, colour and nutrients. The homemade flatbread rounds out the meal with carbohydrate for energy, creating a warming and satisfying dinner that's designed to keep you full for hours.

Food group balance → A hearty mix of protein, vegetables and grains makes this a well-rounded meal.

• Grains 1.5 serves (flat breads)

• Vegetables 2 serves (pumpkin, bok choy, onion)

• Protein 1.1 serves (chicken)

• Dairy 0.2 serves (flatbreads)

CWJ Takeaway

Comfort food can absolutely be nourishing. This slow-cooked curry delivers plenty of protein, vegetables and flavour in one bowl. For an extra boost of goodness, serve with additional steamed greens or a side salad to increase your vegetable intake and create an even more balanced plate