Chicken and Pumpkin Curry
Cut the chicken into bite-sized pieces and season with salt and pepper. Peel the pumpkin, remove the seeds and cut pulp into cubes. Peel shallots and finely chop. Rinse peppers, trim, remove seeds and cut into small cubes.
Heat coconut milk in a pot, add the vegetables and simmer until soft, about 15 minutes. Then add the chicken and simmer briefly, about 5 minutes. Stir in the soy sauce and curry, season with salt and pepper and serve garnished with cilantro leaves.
Optionally, serve the curry in hollowed-out and heated pumpkins (do not peel pumpkins, cut out a lid and scoop out pulp).