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.