Pumpkin pudding with chicken
Energy value:
Fats - 13g
Proteins - 5g
Carbs - 2g
01
In a saucepan with a thick bottom, heat the melted butter over medium heat, put the pumpkin and mix, remove from the heat. Add the lightly beaten eggs and mix, punch with a blender.
02
Sift rice flour into the cold broth, put on low heat and, stirring constantly with a whisk, bring to a boil. The liquid should thicken. Remove from heat and stir with a whisk for 1 min.
03
Pour the thickened liquid into a saucepan with pumpkin, add rice, salt and pepper.
04
Prepare the filling. Heat a little oil in a frying pan, put the fillets and fry on both sides until golden brown. Cool slightly and cut into small cubes.
05
Chop the onion very finely. Put the vegetables in the frying pan where the chicken was fried, add the oil and fry over medium heat until the onion is golden brown, about 10 minutes. Put the chicken, season it with salt, pepper and curry to taste, cook for 2 minutes. Remove from the heat.
180C for about 20 minutes. Serve warm or cold.
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