Chicken with pumpkin and red curry

4 chicken legs

0,5 butternut pumpkin

2 dl double cream

2 dl coconut milk

2 tbsp red curry paste

2 lime

salt

3 spring onions

1 red chili

1 dl toasted coconut flakes

fresh coriander

Heat up the oven to 175 degrees C. Place the chicken and pumpkin pieces in an oven tray. Boil the cream, coconut milk, curry paste and lime juice from half a lime. Pour over the chicken and pumpkin. Cook in the oven for 45 minutes. Slice the spring onion. When the chicken is cooked sprinkle spring onion, coriander and coconut flakes over. Serve with the rest of the lime cut in wedges.