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Ingredients:
- 1/2 a jar of Biriyani masala paste
- 1 pack of organic free range chicken breasts
- 1 whole pumpkin
- one onion
- 3 garlic cloves
- 300ml chicken stock
- 1/2 a tin of coconut milk
- coriander
- 1 chilli
- Chilli oil (optional)
- Cauliflower or rice
Method:
- dice pumpkin and roast with chilli oil, garlic cloves and onion in the oven at 200 degrees celsius for 30 minutes.
- In a pot add chilli oil and whole chicken breasts. Cook outside until golden on both sides and then cover and turn down heat.
- Pull chicken out and cut into cubes or chunks, return to pot.
- Finely chop coriander stalks and add to pot along with paste.
- Add chicken stock, roast pumpkin, garlic and onion and allow to simmer.
- Turn the temperature down before adding coconut milk. Simmer on a low heat until reduced and ready to serve.
- Best served with cauliflower rice, fresh coriander, lime and chilli.
