Ingredient List: 

500 grams chicken breasts, cut into cubes

1 1/2 teaspoons salt (or to taste)

1 teaspoon cayenne pepper

1 teaspoon ground turmeric

1 teaspoon garam masala

1 teaspoon chilli flakes

2 teaspoons garlic, finely grated

2 teaspoons ginger, finely grated

1 tablespoon yoghurt

2 tablespoons cooking oil

1 onion, finely sliced

100 grams/1 small tomato

1 teaspoon brown sugar

500 grams butternut, cut into cubes

1 can/400 ml coconut cream

10 grams coriander leaves, finely chopped

​

Method: 

Step 1: Marinate chicken in all spices, salt, chilli, yoghurt, garlic and ginger.

Step 2: Cover and refrigerate for at least 20 minutes.

Step 3: In a medium sized pot, add oil.

Step 4: Add onion and sauté till soft and light brown.

Step 5: Add tomato and sugar and cook for 5 minutes.

Step 6: Add marinated chicken and mix well. Cover with lid and cook for 5 minutes. 

Step 7: Add butternut, 1 cup of water and cook on a medium heat for 20 minutes or until butternut is soft.

Step 8: Add coconut cream and coriander and cook on a low to medium heat for 10 to 15 minutes.

​

Best served with basmati or jasmin rice, with a side of baby spinach.

​

​