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Pumpkin curry with chicken

updated

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Ingredients for 8 servings:

  • 600 g chicken breast fillet(s)
  • 800 g potatoes
  • 4 bell peppers
  • 400 g beans, fresh or 1 can of broad beans
  • 400 g cherry tomatoes
  • 400 g pumpkin flesh
  • 2 tsp curry powder
  • 400 ml coconut milk
  • 400 ml broth
  • oil
  • salt and pepper
  • Sugar
  • curry powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Vegetable portions variable

Peel the potatoes and pumpkin and dice them. Wash, trim, and finely chop the peppers, tomatoes, and beans (if using canned beans). Pat the chicken breast fillet dry and dice them. Heat the oil (I use a roasting pan) and fry the chicken cubes. Add the curry powder and brown. Now add the potatoes, pumpkin, peppers, tomatoes, and beans and sauté. Pour in the coconut milk and broth, bring to a boil, and simmer for about 20 minutes. Season to taste with salt, pepper, sugar, and curry powder.

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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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