Fried Chicken Fillet with Pumpkin Vegetables

For the chicken fillet on pumpkin vegetables, cut the Hokkaido pumpkin flesh including the skin into small cubes, halve the bell bell pepper, remove the core, wash and chop.

Peel, wash and dice the onion, peel the garlic and ginger, deseed the chili pepper and chop everything. Heat vegetable oil in a pot and fry the onion cubes in it. Stir in the curry powder and gently fry until pleasantly fragrant.

Add the ginger, chili bell pepper, garlic, cumin, bell bell pepper and pumpkin cubes to the pot and fry for 2 minutes.

Deglaze with coconut milk and simmer over low heat for 10 minutes. Finally, season with lemon juice, salt and pepper and add freshly chopped parsley.

While the pumpkin vegetables are simmering, rinse the chicken fillets in cold water, pat dry, add a little salt and sear on both sides in hot vegetable oil.

Mix well lemon juice, soy sauce and honey. Put the chicken fillets together with the drippings into an ovenproof dish, brush with the honey mixture and cook in a preheated oven at 160 degrees for 5 minutes.

To serve, spread the pumpkin vegetables on preheated plates, place the chicken fillet whole or sliced on top, garnish with orange wedges and serve the chicken fillet with pumpkin vegetables.

Preparation Tip:

Chicken fillet on pumpkin vegetables is a very tasty dish with a lot of flavor and pleasant spiciness. It goes very well with green salad, khira raita , baguette, ciabatta, naan bread or potato loaf.

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