Curry chicken stew with pumpkin

Name: Curry chicken stew with pumpkin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 Onion; 1 collar Soup Greens; 500 g floury potatoes; 1 TABLESPOON Oil; 7-10 Tbsp Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Chicken filet; 2 Bay leaves; 6 Allspice seeds; 1.5 kg Hokkaido Pumpkin; 1 can(s) (165 ml) unsweetened coconut milk

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 Onion
1 collar Soup Greens
500 g floury potatoes
1 TABLESPOON Oil
7-10 Tbsp Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Chicken filet
2 Bay leaves
6 Allspice seeds
1.5 kg Hokkaido Pumpkin
1 can(s) (165 ml) unsweetened coconut milk

Directions

1
Peel and roughly dice the onion. Clean or peel, wash and dice the soup vegetables. Peel and wash potatoes and cut them into small cubes.
2
Heat the oil in a large pot. Brown the onion, soup vegetables and potatoes in it. Sprinkle with 2 tbsp. curry and sauté briefly. Add approx. 1 1⁄2 l water, so that everything is covered. Wash and add the meat and season with salt, pepper, bay leaf and allspice.
3
Bring to the boil and simmer at medium heat for 20-25 minutes.
4
Meanwhile, wash the pumpkin and cut into large slices. Scrape out the seeds and dice the flesh with skin. Take the flesh out of the broth. Add pumpkin and coconut milk, bring to the boil again and simmer for about 10 minutes.
5
Cut or tear the meat into small pieces. Put it back into the stew and heat it up. Season to taste with salt and pepper.