Summary

Ingredients

• 1 ½ kg chicken breasts
• 750 g pumpkin meat
• 3 bell peppers, red, yellow, green
• 1 onion (s)
• 1 ½ liter vegetable stock
• 100 g raisins
• 1 tablespoon curry powder
• 1 teaspoon coriander
• 0.5 teaspoon ½ cumin
• salt and pepper
• 0.5 ½ bunch coriander greens
• 0.5 teaspoon ½ chilli
• 1 pinch cinnamon
• Butter for frying

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Instructions

1. Cut the chicken breasts into 3 cm cubes, chop the vegetable onions, cut the pumpkin and paprika into 2 cm cubes.
2. Fry the chicken breasts and green onions in melted butter in an appropriately sized saucepan. Now fold in the curry powder, the roasted aromas of the curry unfold. Take everything out of the pot.
3. Sauté the pumpkin and peppers in the same saucepan. Add the chicken and onion again and deglaze with the stock. Add the raisins and season with pepper, 1/2 teaspoon chilli, 1 pinch of cinnamon, 1 teaspoon coriander powder and 1/2 teaspoon cumin. Simmer gently for about 10 minutes.
4. Fold in the finely chopped, fresh coriander a good 5 minutes before serving.