Summary

Ingredients

• 4 chicken breast fillet (s)
• 0.5 ½ Hokkaido pumpkin (se)
• 1 can coconut milk
• 2 tablespoon coconut oil

For the marinade:

• 4 clove (s) garlic
• 2 tablespoon olive oil
• 2 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon turmeric powder
• 2 teaspoon curry paste, red

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Instructions

1. For the chicken marinade, peel and mash the garlic or chop it very finely. Mix together with olive oil and the remaining spices in a bowl.
2. Rinse the chicken breast, pat dry and cut each breast into about 4 pieces. Put the pieces of meat in the marinade and mix well (massage the marinade into the meat). Cover with cling film and put in a cool place.
3. In the meantime, clean and core the pumpkin and cut into bite-sized cubes. Heat coconut oil in a high pan, add the pumpkin and fry until it is hot.
4. When the pan is big enough, move the pumpkin aside and fry the chicken pieces next to it. Otherwise use a separate pan. Sear the chicken pieces briefly but hot on each side and add to the pumpkin.
5. Pour in the coconut milk, reduce the heat and simmer for approx. 6 - 8 minutes, gently bubbling. Stir again and again in between. Season again briefly and season with salt if necessary.
6. The sauce takes on a sweetish aroma, a red-orange color and a creamy consistency due to the cooked pumpkin flesh.
7. Serve with basmati rice and sprinkled with chilli flakes.