Wash the chicken fillet, pat dry, cut into strips and fry well in a pan in a little oil, remove.

Peel the celery and cut into cubes.

Also cut the pumpkin into cubes.

Peel and roughly dice the onions.

Dust the celery and pumpkin cubes with flour and fry in the frying fat for 10 minutes, stirring constantly.

Deglaze with stock.

Stir in the spices and cook on a low heat for about 15 minutes.

Stir occasionally.

Add the meat, can of tangerines (without juice) and season with cream, soy sauce and lemon juice.

Possibly. Season again with curry.