Preparation: 45 min.
Chicken with thick vegetable curry sauce and diced pumpkin
From Ik eet zo graag 2
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Ingredients for
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1 Chicken breast
2 Chicken fillets
3 Chicken fillets
4 Chicken fillets
5 Chicken fillets
6 Chicken fillets
7 Chicken fillets
8 Chicken fillets
9 Chicken fillets
10 Chicken fillets
1 Onion, white
2 Onions, white
3 Onions, white
4 Onions, white
5 Onions, white
6 Onions, white
7 Onions, white
8 Onions, white
9 Onions, white
10 Onions, white
150 g Pumpkin
300 g Pumpkin
450 g Pumpkin
600 g Pumpkin
750 g Pumpkin
900 g Pumpkin
1.05 kg Pumpkin
1.2 kg Pumpkin
1.35 kg Pumpkin
1.5 kg Pumpkin
1 tablespoon Curry paste, red
2 tablespoons Curry paste, red
3 tablespoons Curry paste, red
4 tablespoons Curry paste, red
5 tablespoons Curry paste, red
6 tablespoons Curry paste, red
7 tablespoons Curry paste, red
8 tablespoons Curry paste, red
9 tablespoons Curry paste, red
10 tablespoons Curry paste, red
5 cl coconut milk
1 dl coconut milk
1.5 dl coconut milk
2 dl coconut milk
2.5 dl coconut milk
3 dl coconut milk
3.5 dl coconut milk
4 dl coconut milk
4.5 dl coconut milk
5 dl coconut milk
1.5 cloves of garlic
3 Garlic cloves
4.5 cloves of garlic
6 Garlic cloves
7.5 cloves of garlic
9 Garlic cloves
10.5 cloves of garlic
12 Garlic cloves
13.5 cloves of garlic
15 garlic cloves
0.5 cm Ginger
1 cm Ginger
1.5 cm Ginger
2 cm Ginger
2.5 cm Ginger
3 cm Ginger
3.5 cm Ginger
4 cm Ginger
4.5 cm Ginger
5 cm Ginger
Thyme, fresh
Thyme, fresh
Thyme, fresh
Thyme, fresh
Thyme, fresh
Thyme, fresh
Thyme, fresh
Thyme, fresh
Thyme, fresh
Thyme, fresh
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About this recipe
The sauce is made from puree of onion, surprisingly delicious! Puree of onion is often used as a base in curries in Indian cuisine.
You can read the full recipe on page 156 from Ik eet zo graag 2
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