for 4 person

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

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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