Chicken, pumpkin and potato curry

Ingredients for 4 servings:

• 2 tsp coconut oil
• 1 large onion(s)
• 1 garlic clove(s)
• 1 tbsp, leveled curry powder
• 5 large potatoes
• 1 kg Hokkaido pumpkin(s)
• 700 g chicken
• 400 ml vegetable stock
• 150 g raisins
• 100 g mango pulp, cut into strips
• 100 g pumpkin seeds
• salt and pepper
• Lime juice
• Curry paste, red, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Slice the onion. Dice the chicken and heat it in a large pot with coconut oil, then sauté the onion slices for five minutes. Add the garlic and sauté for another minute. Season the meat with curry powder, salt, and pepper. Cut the potatoes into pieces. Wash, deseed, and slice the pumpkin. Add both to the pot and sauté for five minutes. Add the vegetable stock, raisins, and mango strips, and simmer over medium heat for 20 minutes. Meanwhile, toast the pumpkin seeds in a non-stick pan and add them to the curry before serving. If desired, refine the dish with a few drops of lime juice. If you like it spicier, add a little more red curry paste.