1. Heat the oil in a large saucepan. 2. Add the garlic, onion, ginger and chilli, and cook until the onion is soft. 3. Add the diced chicken and cook, stirring for a couple of minutes, or until the chicken changes colour. 4. Add the pumpkin and the capsicum and cook, stirring for a further 2 minutes. 5. Add the stock, sauce, juice and sugar, and simmer, covered until the pumpkin is tender and starting to fall apart a little. 6. Add the evaporated milk and essence and the coriander, and sir until hot. 7. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
