Wash the Hokkaido. Then dice this as well as the mushrooms, the chicken breast, the onions and the garlic (alternatively, press the garlic).
About 3/4 of the pumpkin cubes are cooked in a saucepan with boiling salted water. These are later processed like mashed potatoes.
In addition, the onions can be steamed with the garlic in another saucepan over medium heat. The pot should contain all of the curry at the end. So it has to be correspondingly large. The onions shouldn`t turn brown to prevent the garlic from burning. If necessary, a little pepper can also be added now. When the onions are translucent, first add the remaining cubes of the Hokkaido to the saucepan and then the mushrooms.
As soon as the pumpkin cubes soften in the salt water (this can be tested with a fork) you can pour off the water (some of it can also be saved for later) and then use a potato masher or fork to create a pumpkin mash. Now the coconut milk is stirred into the porridge. It doesn`t have to be mixed perfectly, as it goes straight into the other pot afterwards.
The curry should now have slowly reached the desired consistency. If necessary, a little more water can be added. Some of the water with which the pumpkin was cooked is also very suitable. When the curry simmers again, add the diced chicken breast. If you like, you can first sear them briefly in a pan. In addition, the peppers and spices are now also added to the pot. You can put the peppers all the way in, then you can take them out again afterwards and the curry won`t be too spicy.
Now the chicken breast has to be done. This shouldn`t take more than 10 minutes. The curry is then basically ready, but it doesn`t hurt to let it steep for a while. If you have the time, it can easily take an hour.
To serve you can roast pine nuts in a pan and add them to the curry.
Brown rice goes very well as a side dish. To make cooking easier, you can prepare it while the curry is brewing.
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