Pumpkin Chicken Curry

Ingredients for 4 servings:

• 4 chicken breast fillets
• ½ Hokkaido pumpkin(s)
• 1 can coconut milk
• 2 tbsp coconut oil
• 4 garlic cloves
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp pepper
• 1 tsp turmeric powder
• 2 tsp curry paste, red

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

from just 2 basic ingredients!

For the chicken marinade, peel and crush the garlic or chop very finely. Mix in a bowl with the olive oil, lemon juice, and the remaining spices. Rinse the chicken breasts, pat dry, and cut each breast into about 4 pieces. Add the meat pieces to the marinade and mix well (massage the marinade into the meat). Cover with plastic wrap and refrigerate. In the meantime, clean and deseed the pumpkin and cut into bite-sized cubes. Heat coconut oil in a high-sided pan, add the pumpkin, and sear until crisp. If the pan is large enough, push the pumpkin to the side and sear the chicken pieces next to it. Otherwise, use a separate pan. Briefly sear the chicken pieces on each side and add to the pumpkin. Pour in the coconut milk, reduce the heat, and simmer gently for about 6-8 minutes, stirring occasionally. Taste and season with salt if necessary. The cooked pumpkin flesh gives the sauce a sweet aroma, a reddish-orange color, and a creamy consistency. Serve with basmati rice and sprinkled with chili flakes.