Chicken curry with pumpkin

Name: Chicken curry with pumpkin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 2 yellow peppers; 1 (approx. 800 g) Hokkaido Pumpkin; 2 Carrots; 1 red chilli pepper; 600 g Chicken filet; 1 Organic Lemon; 1 TABLESPOON Rapeseed oil (e.g. "Rapso"); 7-10 Tbsp salt, pepper; 5-7 TABLESPOONS Soy sauce; 3 Stem(s) flat leaf parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
2 yellow peppers
1 (approx. 800 g) Hokkaido Pumpkin
2 Carrots
1 red chilli pepper
600 g Chicken filet
1 Organic Lemon
1 TABLESPOON Rapeseed oil (e.g. "Rapso")
7-10 Tbsp salt, pepper
5-7 TABLESPOONS Soy sauce
3 Stem(s) flat leaf parsley

Directions

1
Peel and finely dice the onions and garlic. Clean, wash and cut the peppers into strips. Wash and quarter the pumpkin and remove seeds with a spoon. Cut pumpkin with skin into fine slices.
2
Peel, wash and slice the carrots. Halve chillies lengthwise, remove seeds, wash and cut into very fine rings. Wash the meat, dab dry and cut into strips. Wash lemon hot, dab dry and finely grate the peel.
3
Squeeze the juice.
4
Heat the oil in a wok or large frying pan. Fry the meat for approx. 4 minutes, turning it over. Season with salt and pepper and remove. Fry onions, garlic, pumpkin, paprika, carrots and chilli in hot frying fat for 8-10 minutes, turning.
5
Add the meat, season with salt and pepper. Add 2-3 tablespoons lemon juice and soy sauce, heat up and stew for about 5 minutes.
6
Wash parsley, shake dry and chop finely. Mix with lemon peel. Stir briefly into the wok vegetables and serve.