Pumpkin stewed in sour cream

To start, prepare all the vegetables for the dish. Peel the pumpkin, wash it and cut it into cubes. Onions and carrots are also cleaned, washed. Finely chop the onion, and cut the carrots into medium pieces. Peel the garlic, wash it and grind it through a press or grate it on a fine grater.
Wash the chicken fillet, dry it with a paper towel and cut into small cubes.

Pour a little vegetable oil (half) into a preheated frying pan and put half a portion of diced pumpkin. Fry the pumpkin until golden brown and pour in sour cream and chicken broth (can be replaced with vegetable). Stir the pumpkin and cover the pan with a lid. Simmer the pumpkin over low heat for 20-25 minutes until soft - so that it can be pierced with a fork. Add curry powder, turmeric powder, salt, pepper to the pan and mix everything thoroughly. Cover again and simmer for 10 minutes. Remove the pan from the heat and transfer all the contents into the bowl of a blender (or food processor). Beat everything until smooth at low speed. This will be the sauce that the finished dish will be seasoned with.

Then proceed directly to stewing vegetables and chicken. Add oil to the freed frying pan, put the chopped onion, carrot, garlic, chicken fillet and the second half of the diced pumpkin. Fry everything over medium heat for 5 minutes. Then pour the pumpkin-sour cream sauce into the pan and stir well so as to cover each piece of vegetables and meat with this mixture. Squeeze lime juice on the vegetables and mix again. Cover the pan with a lid and simmer the pumpkin with vegetables and chicken for 30-40 minutes.

When the dish is ready, put it into beautiful serving plates, sprinkle with finely chopped parsley and you can serve it on the table! Bon appetit!