Cut a lid to the pumpkin. Hollow out the pumpkin and dice the flesh. Put in cold milk with curry powder and let it boil.
Strain milk and collect. Melt butter in a saucepan, sweat flour in it. Add milk and stir until smooth. Add pumpkin and pineapple pieces to the sauce form and simmer on low heat for about 5 min. Season with salt and pepper.
Cook long grain rice according to package directions and mix with soaked raisins. Season chicken breast fillets with salt, pepper and paprika powder and fry in heated oil for about 3 minutes on each side.
Cut the fillets into thick slices and bring to the table together with the pumpkin sauce and long grain rice on plates. Sprinkle with chive rolls and with colored peppercorns. Bring the sauce in the hollowed out pumpkin to the table.
Our tip: Always use fresh chives if possible!
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