Pumpkin curry with Hokkaido and chicken breast

Ingredients for 4 servings:

• 500 g Hokkaido pumpkin(s)
• 500 g chicken breast
• 100 g mushrooms
• 300 ml coconut milk
• 1 handful of pine nuts
• 2 onions
• 2 cloves garlic
• 1 pepper or chili pepper
• 1 tbsp, heaped turmeric
• ½ tsp coriander
• ½ tsp cumin
• ½ tsp cinnamon
• ½ tsp cardamom
• 1 pinch of nutmeg
• Salt
• pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Wash the Hokkaido squash. Then dice it, along with the mushrooms, chicken breast, onions, and garlic (alternatively, press the garlic). Cook about 3/4 of the pumpkin cubes in a pot of boiling salted water. These will later be used like mashed potatoes. Meanwhile, the onions and garlic can be sautéed in another pot over medium heat. The pot should contain all of the curry at the end, so it needs to be large enough. The onions shouldn’t brown so the garlic doesn’t burn. If desired, you can add a little pepper at this point. When the onions become translucent, add the remaining Hokkaido squash cubes to the pot first, followed by the mushrooms. As soon as the pumpkin cubes are soft in the salted water (you can test this with a fork), drain the water (you can also save some for later) and use a potato masher or fork to create a pumpkin mash. Now stir the coconut milk into the mash. It doesn’t have to be mixed perfectly, as it will go straight into the other pot. The curry should now slowly reach the desired consistency. If necessary, you can add a little more water. Some of the water used to cook the pumpkin is also very good. When the curry is simmering again, add the diced chicken breast. If you like, you can also fry this briefly in a pan first. Also add the peppers and spices to the pot at this time. The peppers can be added whole, then you can remove them later, so the curry won’t be too spicy. Now the chicken breast needs to be cooked. This shouldn’t take longer than 10 minutes. The curry is basically ready, but it doesn’t hurt to let it sit for a while longer. If you have the time, it can also sit for an hour. To serve, you can toast some pine nuts in a pan and add them to the curry. Brown rice goes very well as a side dish. To make cooking easier, you can prepare this while the curry is sitting.