Pumpkin and coconut curry with chicken

Ingredients for 2 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 piece(s) ginger, approx. 2 cm
• 2 spring onions, plus some for garnishing
• 400 g Hokkaido pumpkin(s)
• 500 g chicken
• some peanut oil
• Salt
• chili flakes
• 350 ml chicken broth
• 150 ml coconut milk
• 2 tsp garam masala
• 2 tsp turmeric powder
• 250 g chickpeas
• 2 tbsp lime juice
• n. B. sugar, brown

Instructions

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

Finely dice the onion, garlic, and ginger. Slice the spring onions into rings. Peel and roughly dice the pumpkin. Cut the chicken into 2-3 cm pieces. Sear the meat in a pan with a little oil until seared all over and season with salt and chili flakes. Remove from the pan and set aside. Sauté the onion, garlic, and ginger in a little oil until translucent. Add the pumpkin cubes and sauté. Add the chicken stock, coconut milk, garam masala, and turmeric powder and stir to combine. Cover and simmer for 15 minutes. Tip: If you like, you can now serve rice as a side dish. Mix in the chickpeas and meat and simmer for a further 5 minutes. Season to taste with lime juice, salt, and sugar, and garnish with spring onions, if desired.