Curry chicken stew

Name: Curry chicken stew
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 Onion; 1 collar Soup Greens; 2 Chicken breasts with skin on bone; 7-10 Tbsp Salt; 2 Bay leaves; 6 Allspice seeds; 1.5 kg Hokkaido Pumpkin; 2 Leek sticks (leek); 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Curry Powder; 1 can(s) (400 ml) Coconut milk; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 Onion
1 collar Soup Greens
2 Chicken breasts with skin on bone
7-10 Tbsp Salt
2 Bay leaves
6 Allspice seeds
1.5 kg Hokkaido Pumpkin
2 Leek sticks (leek)
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Curry Powder
1 can(s) (400 ml) Coconut milk
7-10 Tbsp Pepper

Directions

1
Peel and halve the onion. Clean or peel, wash and cut into cubes. Wash the meat, dab dry. Put the soup vegetables, onion and 2 1/2 litres of water in a pot. Season with salt, laurel and allspice. Add meat, bring to the boil and simmer for about 30 minutes
2
Pumpkin thoroughly wash, halve, seed and dice the pulp. Clean the leek, cut into rings and wash. Remove flesh from the broth. Pour broth through a sieve. Heat the fat in a pot. Sauté leek and pumpkin for about 5 minutes. After about 2 minutes sprinkle with curry. Deglaze with broth, bring to the boil and simmer for about 15 minutes
3
Remove meat from the bone and cut into cubes. Add meat and coconut milk to the soup, bring to the boil. Season to taste with salt and pepper