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Pumpkin Braised in Sour Cream

Delicious pumpkin with warm, aromatic spices—give it a try! Pumpkin braised in sour cream has a distinctly South Asian flair. Tender pumpkin and soft chicken pair beautifully with a silky sour cream sauce, while curry and turmeric lend the finished dish a bright, sunny color and a wonderfully fragrant aroma!

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Pumpkin stewed in sour cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 8 g
Fats 28 % 5 g
Carbohydrates 28 % 5 g
91 kcal
GI: 40 / 0 / 60
  • Start by prepping all the vegetables. Peel, wash, and dice the pumpkin. Peel and wash the onion and carrots; finely chop the onion and cut the carrots into medium pieces. Peel the garlic and press it or grate it finely. Rinse the chicken breast, pat it dry with a paper towel, and cut it into small cubes. Heat about half the vegetable oil in a skillet and add half the diced pumpkin. Fry the pumpkin until golden, then pour in the sour cream and chicken broth (vegetable broth works too). Stir and cover the pan. Simmer the pumpkin over low heat for 20–25 minutes, until it's soft enough to pierce easily with a fork. Add the curry powder, turmeric, salt, and pepper, and stir well. Cover again and simmer for 10 minutes. Take the pan off the heat and transfer everything to a blender (or food processor). Blend on low until smooth—this is the sauce for the finished dish. Now move on to braising the vegetables and chicken. Add oil to the empty skillet and add the chopped onion, carrot, garlic, chicken breast, and the remaining diced pumpkin. Cook over medium heat for 5 minutes. Pour in the pumpkin-sour cream sauce and stir well so every piece of vegetable and meat is coated. Squeeze the lime juice over the top and stir again. Cover the pan and simmer the pumpkin, vegetables, and chicken over low heat for 30–40 minutes. When it's done, spoon it onto plates, sprinkle with finely chopped parsley, and serve! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Turmeric - 325  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Lime - 16  kcal/100g
  • Curry - 352  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Chicken broth - 19  kcal/100g

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