Chicken and pumpkin bowl

Chicken and pumpkin bowl

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 621 kcal
, Fat: 28 g
, Carbohydrate: 49 g
, Protein: 44 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1tbsp olive oil
2 onions, halved, cut into strips
500g squash (e.g. butternut), cut into approx. 1 ½ cm cubes
120g long grain rice (e.g. parboiled)
2tbsp red curry paste
6dl vegetable bouillon
5dl coconut milk
4 chicken breasts (approx. 160 g each), cut into slices approx. 1/2 cm thick
½tsp salt
½bunch coriander, leaves torn off
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How it's done

Heat the oil in a pan. Sauté the onion and pumpkin for approx. 2 mins. Add the rice and curry and continue cooking for approx. 1 min. Pour in the stock and coconut milk, bring to the boil, cover and simmer over a medium heat for approx. 15 mins. Season the chicken with salt, add to the pan, cover and steep for approx. 5 mins. over a very low heat. Scatter the coriander over the top.

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