This velvety, golden-hued curry is here to do your soul some good. Warming and delicious with sweet pumpkin and gingery rice, it'll leave you noticeably nourished and is so restorative you'll feel as if you're dining at a wellness resort. Namaste.
Chop chicken into 3cm pieces and toss with Malaysian mild curry powder and ¼ teaspoon salt flakes. Add chicken to pan and cook, stirring occasionally, for 2–3 minutes or until carameslised and remove from pan. Heat saucepan over a medium high heat with 2 teaspoons oil and chicken. Cook, stirring occasionally, for 2–3 minutes or until carameslised and remove from pan. Peel and chop pumpkin into 3cm pieces.
Peel and slice onion into thin half-moons. Return saucepan to medium high heat with 2 teaspoons oil. Add onion and ⅛ teaspoon salt flakes and cook, stirring occasionally, for 2–3 minutes or until onion is beginning to caramelise.
Add mustard seeds and cook, stirring, for 30 seconds or until they start to pop. Add pumpkin, coconut milk and 250ml (1 cup) water and bring to a simmer. Cook for 15 minutes or until pumpkin is almost cooked through. Add chicken for remaining 5 minutes to finish cooking. While curry is cooking, continue with step 5.
Peel and grate ginger. Heat remaining oil in a saucepan over medium heat. Add ginger and cook for 30 seconds or until fragrant. Add rice and cook, stirring, for 1 minute. Add 310ml (1¼ cups) water to pan and bring to the boil. Cover with a lid, reduce heat to low and cook for 15 minutes or until rice is tender. Remove from heat and allow to stand, covered, for 5 minutes.
Stir baby spinach leaves through curry and generously season with salt and pepper.
Cut lime into wedges. Divide rice between bowls and top with curry. Serve with lime wedges.