Chicken and Pumpkin Curry with Corn

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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)
How healthy are the main ingredients?
PumpkinCoconut milkChicken breastsaltgarlic cloveCorn

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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