Chicken and pumpkin bowl

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 621 Kcal, 44g Protein, 49g Carbohydrates, 28g Fat


  • 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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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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