Summary

Ingredients

• 600 g chicken breast fillet (s), turkey is also possible
• 1 pumpkin (se), (Hokkaido pumpkin), approx. 750g net weight
• 1 large onion (s)
• 1 clove garlic
• 1 tablespoon curry powder
• 1 tablespoon flour
• 200 ml apple juice
• 350 ml vegetable stock
• 2 tablespoon rapeseed oil
• salt and pepper
• 2 tablespoon curry paste, red
• 100 ml cream, alternatively Cremefine
• 2 cup rice

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Instructions

1. Cut the chicken fillet into bite-sized strips. Peel and toss the pumpkin. Finely chop the onion and clove of garlic.
2. Heat the rapeseed oil in a sauté pan or a suitable saucepan and add the meat. Pour the tablespoon of curry over it and sear the meat. Now remove the shredded meat, wrap it in aluminum foil and set aside.
3. Sweat the onions in the roasting tray. Then add the diced pumpkin and sauté briefly. Deglaze with the apple juice and cover and simmer on a low flame for approx. 25 minutes. Pour in the vegetable stock as needed. Now cook the rice according to the instructions on the packet.
4. Puree the pumpkin and add the rest of the vegetable stock, if left. Season to taste with the curry paste. Mix in the cremefine, the meat and the brew from the aluminum foil. Simmer until the rice is cooked through and serve hot.