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Indian Pumpkin Chicken Curry
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25 min
Quick
Gurkerl Küche
Cremig, aromatisch und in nur 25 Minuten auf dem Tisch: Zarte Hendlbrust trifft auf saftigen Hokkaido-Kürbis, samtige Kokosmilch und wärmende indische Gewürze. Serviert mit duftendem Basmatireis das perfekte schnelle Herbstgericht!
Preparation method
Preparation
Cook the basmati rice in lightly salted water according to the package instructions for approx. 12 minutes until done. Thoroughly wash the Hokkaido pumpkin, remove the seeds, and cut it with the skin into bite-sized cubes of approx. 2 cm. Pat the chicken breast dry and also cut into bite-sized pieces.
Peel the onion, garlic, and fresh ginger, and finely chop everything.
Cooking the curry
Heat 2 tbsp of clarified butter (ghee) in a deep pan or pot. Sauté the chopped onion over medium heat for approx. 3 minutes until translucent. Add the garlic, ginger, turmeric powder, and ground cumin, and toast while stirring for approx. 1 minute until the spices are wonderfully fragrant.
Chef's tip
Because the skin of the Hokkaido pumpkin softens wonderfully during cooking, it does not need to be peeled – this saves prep time and preserves valuable vitamins.
If you like it spicy, you can sauté a finely chopped red chili pepper along with the onion and garlic, or finish the prepared dish with a pinch of chili flakes.
45 min
Quick
