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Pumpkin curry with chicken

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s), cut into cubes
  • 2 tbsp oil
  • 2 small onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 bell peppers, red and green, diced
  • 1 chili pepper(s)
  • 2 tsp curry
  • 400 ml coconut milk
  • 750 g pumpkin flesh, diced, e.g. Hokkaido
  • Salt and pepper, salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat 1 tablespoon of oil in a large pot and brown the chicken. Season with salt and pepper, remove from the pot, and keep warm. Add another 1 tablespoon of oil to the pot and heat; sauté the onion, garlic, and chili. Add the bell pepper and pumpkin and fry lightly. Add the curry powder and meat, and stir in the coconut milk. Simmer for about 45 minutes. Add water as needed. Season to taste with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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