Five spice chicken with curried pumpkin

Five Spice Chicken
1. In a bowl, add the chicken and five powder, salt, pepper, garlic and ginger. Rub in the ingredients into the chicken and marinate for at least 30 mins or more.
2. Heat the oil in a wok for frying. Add the marinated chicken and onion and fry skin side down for about 5-8 or until golden brown. Turn the chicken to the other side and fry until golden brown. Cover the wok and simmer until the chicken is cooked.
3. Remove the chicken and cut into bite size pieces. Garnish with fresh coriander or shallots. Serve with Curried Pumpkin.


Curried Pumpkin
1. Heat the oil in a saucepan. Add the onion, garlic and curry powder and fry until it becomes aromatic.
2. Add the cut pumpkin and stir coating with the curry paste. Add enough water to almost cover the pumpkin and bring to a boil. Add salt to taste. Cover and simmer until the pumpkin is tender.
3. Remove the lid and cook until the sauce has reduced and slightly thickened. Be careful not to stir the pumpkin too much otherwise it will get mushy and the curried pumpkin will become more like a puree. You want to retain the texture and so actually you don't really have to stir it when reducing the sauce.
4. Garnish with chopped shallots and serve the pumpkin with the Five Spice Chicken or as a side dish.