Chicken Pumpkin Curry

Ingredients

• 200 g Chicken breast fillet
• 300 g pumpkin flesh (1 muskmelon pumpkin about 1 kg)
• 3 shallots
• 1 red bell pepper
• 400 ml coconut milk
• 2 tbsp Soy sauce
• 2 tsp Curry powder
• Salt
• black pepper (freshly ground)
• coriander leaves (for garnish)

Instructions

1. 1.

   Cut the meat into bite-sized pieces and season with salt and pepper. Peel the pumpkin, remove seeds, and dice the flesh. Peel and finely chop the shallots. Wash, deseed, and cube the bell pepper. Warm the coconut milk, add the vegetables, and simmer for about 15 minutes until tender. Add the chicken and cook for an additional 5 minutes. Season with soy sauce, curry powder, salt, and pepper, then serve garnished with coriander leaves.

2. 2.

   Alternatively, serve over a hollowed-out pumpkin warmed in the oven (do not peel; cut off a lid and scoop out the flesh).