Indian stew with chicken, lentils and pumpkin

Ingredients for 3 servings:

• 2 chicken legs
• 1 jar Lentils, red
• ½ can coconut milk
• 200 g pumpkin flesh, red, peeled and diced into medium-sized pieces
• 1 m.-sized onion(s), cut into rings
• 1 small garlic clove(s), finely chopped
• salt and pepper
• ½ tsp curry powder (or more as needed)
• oil
• 1 bay leaf

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Remove the bones from the chicken thighs and boil them in about one liter of broth. Roughly chop the boned meat. Sear them in hot oil in a large pot along with the onion rings and pumpkin cubes. Briefly roast the lentils (don’t let them brown). Add the bay leaf and immediately pour in the broth – the lentils should be lightly covered; add a little more water if necessary. Simmer with the lid closed, stirring occasionally. After about 15-20 minutes, the lentils should still be firm to the bite and the pumpkin cubes should already be soft. At this point, mix the coconut milk with the curry powder (about half a teaspoon of curry powder or more to taste) and stir it into the lentils along with the finely chopped garlic clove. Then simmer for another 5-10 minutes, until the lentils are soft but still whole. Season well to taste and let stand. Serve hot.