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Chicken and pumpkin bowl
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 621
  • Fat about 28g
  • Carbohydrates about 49g
  • Protein about 44g
This is needed
This is needed for 4 people
  • 2 onions, halved, cut into strips
  • 500 g squash (e.g. butternut), cut into approx. 1 ½ cm cubes
  • 1 tbsp olive oil
  • 120 g long grain rice (e.g. parboiled)
  • 2 tbsp red curry paste
  • 5 dl coconut milk
  • 6 dl vegetable bouillon
  • 0.5 tsp salt
  • 0.5 bunch coriander, leaves torn off
  • 4 chicken breasts (approx. 160 g each), cut into slices approx. 1/2 cm thick
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And that's how it's done
And that's 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.