Curry chicken and pumpkin

I just discovered another connection, which from today will be my favorite:) For the purposes of the "broth and what's next" I was looking for an idea to use the meat from the broth. Such meat is boiling and is easy to fall apart. Needs a juicy and aromatic additives. Therefore, stubbornly wanted me on the head curry. The first test is not the end I went: went out proudly, just broke up and the meat did not look good. Now I know that you can add it at the last moment:)
This dish is a delicately sweet, juicy, aromatic. With the addition of chicken can be enough of a dish.
The entry takes part in the "broth and what's next."

 

Curry chicken and pumpkin


60 grams of pumpkin without the skin, seeds and farfocli
single chicken breast with broth
tablespoon olive oil
1 cm fresh ginger
tablespoon honey
teaspoon curry powder
1 / 4 teaspoon nutmeg
salt, pepper
half glass of coconut milk
half glass of vegetable broth or water (+ salt) or broth
Pumpkin finely dice with sides of 2 cm. Habit ginger into thin slices and then into strips. Pumpkin ginger and fry in olive oil. Vile brew, add curry powder, honey and pepper. Simmer 20 minutes under cover. Stir from time to time. Add coconut milk, chopped meat and stick. Gently mix and cook a few minutes without a cover.