Peel the potatoes, roughly dice, then core the pumpkin and also roughly dice. Cook the potatoes in boiling salted water with the pumpkin until soft, drain through a sieve, drain well and allow to evaporate for 10 minutes. Rinse the chicken breast in cold water and pat dry, then rub in the curry spice mixture and a little olive oil and set aside. Peel the red onions and cut them into NOT so thin rings. Peel, core and cut the apples into wedges, place everything on a plate