Ragout:
½ Hokkaido pumpkin
4 pcs. Chicken breast without skin
(120 g each)
1 onion
500 ml vegetable stock
80 ml whipping cream
4 tbsp rapeseed oil for frying
Salt, pepper, curry
approx. 1 tbsp starch

Wholegrain rice:
160 g wholegrain basmati rice
320 ml water
Salt
1 tbsp butter

Preparation:
Sauté the rice in butter until colourless and then pour in the water. Cook vigorously for approx. 2 minutes without the lid, reduce to a low simmer and cook with the lid on for a further 20 minutes until soft. Season as required and refine with a little butter. For the ragout, cut the onion into small cubes and cut the meat into bite-sized pieces. Sauté the onion in a pan with oil, then add the meat and brown. Add the vegetable stock and cream and simmer gently. Dissolve the starch separately in a small bowl with a little cold water. Flavour with spices and thicken with starch. Cut the Hokkaido pumpkin with skin into strips, fry and add to the ragout just before serving.