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Chicken and Pumpkin Curry with Corn

Chicken and Pumpkin Curry with Corn

40 min.
Time:
Ingredientsfor  
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
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Preparation
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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