Chicken and Pumpkin Curry with Corn
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 small Chicken breasts
- salt
- 3 tsps Curry powder
- 2 garlic cloves
- 400 grams Pumpkin
- 2 Corn
- 1 onion
- 2 Tbsps clarified butter
- 400 milliliters unsweetened Coconut milk (canned)
- freshly ground peppers
- Thai basil (for garnish)
Preparation steps
1.
Sprinkle chicken breasts with salt and curry powder. Peel and finely chop garlic. Cut pumpkin into 2 cm (approximately 3/4-inch) cubes. Remove husks and silks from corn cobs and cut each into thick slices. Peel and chop onion.
2.
Heat clarified butter in a large frying pan. Add chicken breasts and cook about 5 minutes per side. Remove from pan.
3.
Add onion, garlic, corn and pumpkin to remaining fat in pan. Fry a few minutes. Add coconut milk and bring to a boil. Simmer, stirring occasionally, 15-20 minutes. Season with salt and pepper. Cut chicken crosswise into slices and return to pan. Cook until heated through. Serve curry sprinkled with basil.
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