Ibus autumn curry with chicken and pumpkin

Ingredients for 6 servings:

• 1 stalk(s) cinnamon
• 5 carnations
• 8 cardamom pods, including the seeds
• 1 tbsp coriander seeds, whole
• 1 tbsp black mustard seeds
• 3 tbsp oil (e.g. peanut oil)
• 1 onion(s), finely chopped
• 1 piece(s) ginger, finely chopped
• 2 cloves garlic, finely chopped
• 1 pumpkin(s) (e.g. butternut), approx. 600 – 700 g, diced
• 1 eggplant(s), diced
• 2 red bell peppers, diced
• 1 liter chicken broth
• 1 tbsp cumin
• 100 g almond sticks
• 500 g chicken breasts, diced
• 4 tbsp raisins
• 1 tbsp garam masala
• Chili powder, ground, to taste
• possibly honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Toast all the spices—except the garam marsala and cumin—in a hot pan until they smell good. Then add the oil, finely chopped onion, ginger, and garlic, and toast them. A little later, add the pumpkin, eggplant, and bell pepper cubes and toast them. Once the vegetables are nicely browned, deglaze with the stock (only half to start with) and add the cumin. Cook until everything is soft. In the meantime, finely grind half of the almonds. Now reduce the heat to low and add the diced chicken, raisins, almonds, and garam marsala, and let it simmer for 10 minutes. Add more stock, if desired. Season to taste with chili and honey. Serve with basmati rice. Tip: About 5 minutes before the end of the rice cooking time, stir in a few tablespoons of coconut flakes.