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Ingredients
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1 tablespoon grapeseed oil
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1 large brown onion, finely chopped
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3 garlic cloves, crushed
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3cm piece fresh ginger, peeled, grated
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1 cinnamon stick
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2 teaspoons garam masala
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1 teaspoon ground coriander
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1/2 teaspoon dried chilli flakes
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400g butternut pumpkin, peeled, cut into 2cm pieces
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500ml (2 cups) Massel salt reduced chicken style liquid stock
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70g (1/4 cup) tomato paste
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800g chicken breast fillets, cut into 4cm pieces
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125ml (1/2 cup) low-fat Greek yoghurt
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1 1/2 teaspoons cornflour
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Steamed basmati rice, to serve
Method
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1Heat oil in a saucepan over medium heat. Stir in onion, garlic and ginger for 4 minutes or until soft. Stir in cinnamon, garam masala, coriander, paprika, cumin, turmeric and chilli for 1 minute or until aromatic. Stir in pumpkin, stock and tomato paste. Bring to the boil. Reduce heat to low. Partially cover and simmer, stirring occasionally, for 8-10 minutes or until pumpkin is just tender. Stir in chicken for 7 minutes or until almost cooked through. Remove from heat.
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2Spoon 2 tablespoons of the sauce into a heatproof bowl. Whisk in yoghurt and cornflour until smooth and combined. Slowly stir into the chicken mixture. Stir over low heat for 3 minutes or until the sauce thickens slightly. Serve with rice.
Source: taste.com.au
