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Chicken curry with pumpkin

This dish warms and satiates beautifully. In addition, it is easy to prepare, an excellent dish for a quick lunch or dinner. Rice is suitable as a side dish


  • 250 g chicken breasts
  • 200 g pumpkin
  • 1 onion
  • 1 garlic clove
  • 1-2 teaspoons red curry paste (be careful, it is quite spicy, you need to season it carefully)
  • 2 tbsp ketchup
  • 1 red pepper
  • 100 ml water/broth
  • 100 ml coconut milk
  • Salt, black pepper Parsley/coriander
  • 1 tsp lemon juice
  • 1 tbsp potato starch + 2 tbsp water


  • Finely chop the onion. Wash the chicken breasts, pat dry and cut into thin strips. Season with salt.
  • Wash the pumpkin (anyone who wants can peel it, I don’t peel it in this dish because it keeps the pumpkin in shape better), remove the inside and cut into cubes the size of ca. 1,5×1,5cm.
  • First, fry the pumpkin cubes briefly in oil on all sides, season with salt and set aside.
  • In the same pan, fry the onions, chicken breasts until the meat is golden.
  • Return the pumpkin cubes, season with black pepper and add the curry paste and ketchup.
  • Add the crushed garlic, water/broth and simmer covered over low heat for 15 minutes.
  • Pour in the coconut milk and add lemon juice to taste, or chili if you don’t like it spicy enough.
  • Mix the potato starch in a little cold water and pour into the dish, stir to thicken the sauce.
  • Before serving, sprinkle with fresh coriander or parsley, or finely chopped red pepper.

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