Pumpkin Poultry Curry

Ingredients

• 500 g Hokkaido pumpkin (flesh)
• 1 small Sweet potato
• 2 chicken breast fillets
• 2 tbsp oil
• 1 tsp anise (finely ground)
• 3 tbsp pumpkin seeds
• 1 onion (very finely chopped)
• 1 red chili pepper
• 200 ml vegetable broth
• 200 g yogurt
• Salt
• Pepper
• basmati rice (cooked, for serving)
• parsley (for garnish)

Instructions

1. 1.

   Cut the pumpkin flesh into about 2 cm cubes. Peel and cube the sweet potato.

2. 2.

   Cut the chicken into slightly smaller cubes. In a pan heat 1 tbsp oil, briefly brown the chicken all over, season with anise, and set aside.

3. 3.

   Toast the pumpkin seeds in a dry pan until fragrant, place on a plate and set aside.

4. 4.

   Heat the remaining oil in a pot, sauté the onion briefly. Score the chili peppers and add them, sauté. Add the pumpkin and sweet potato cubes, sauté briefly, then pour in broth, cover and simmer for about 15 minutes until tender. After 10 minutes add the chicken. Stir in yogurt, remove the chili peppers, season with salt and pepper, warm through. Serve over rice in bowls, sprinkled with parsley and pumpkin seeds.