Spicy curry pumpkin with chicken

Name: Spicy curry pumpkin with chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g frozen peas; 4 small Hokkaido pumpkins (about 600 g each); 300 g Chicken filet; 100 salted peanuts; 1 chili pepper; 1 Garlic clove; 1 walnut-sized piece of ginger; 2 TABLESPOONS clarified butter; 1 TABLESPOON Garam Masala (Indian spice mixture); 1 TABLESPOON Turmeric (turmeric); 250 ml Vegetable broth (instant); 250 g Whipped cream; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Mint

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g frozen peas
4 small Hokkaido pumpkins (about 600 g each)
300 g Chicken filet
100 salted peanuts
1 chili pepper
1 Garlic clove
1 walnut-sized piece of ginger
2 TABLESPOONS clarified butter
1 TABLESPOON Garam Masala (Indian spice mixture)
1 TABLESPOON Turmeric (turmeric)
250 ml Vegetable broth (instant)
250 g Whipped cream
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Mint

Directions

1
Defrost the peas. Cut the lid off the pumpkins. First scrape out the seeds with a spoon, then the pulp. Cut the flesh into cubes. Place the pumpkins on an oven rack and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Meanwhile wash chicken, dab dry and cut into cubes.
2
Roast peanuts in a pan without fat until golden brown. Cut the chillies open lengthwise, scrape out the seeds. Cut the pod into rings. Peel garlic and ginger. Press garlic through a garlic press. Grate ginger finely. Heat clarified butter in a large pan. Fry the chicken cubes all around until golden brown. Take out the chicken cubes. Add pumpkin flesh to the frying fat and fry briefly. Take out.
3
Heat clarified butter in a large pan. Fry the chicken cubes all around until golden brown. Take out the chicken cubes. Add pumpkin flesh to the frying fat and fry briefly. Take out. Add chilli, ginger, garlic, garam masala and turmeric to the frying fat and fry well. Deglaze with stock and cream. Add chicken, pumpkin flesh, peas and peanuts and simmer for about 15 minutes. Season yoghurt with salt and pepper. Pour curry into the pumpkins in portions. Garnish with a blob of yoghurt and mint
4
Add chilli, ginger, garlic, garam masala and turmeric to the frying fat and fry well. Deglaze with stock and cream. Add chicken, pumpkin flesh, peas and peanuts and simmer for about 15 minutes. Season yoghurt with salt and pepper. Pour curry into the pumpkins in portions. Garnish with a blob of yoghurt and mint