Our lower-fat recipe hits the spot with its authentic taste. No butter here, just butternut pumpkin, plus skinny yoghurt for creaminess.
- 1 tablespoon grapeseed oil
- 1 large brown onion, finely chopped
- 3 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, grated
- 1 cinnamon stick
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon dried chilli flakes
- 400g butternut pumpkin, peeled, cut into 2cm pieces
- 500ml (2 cups) Massel salt reduced chicken style liquid stock
- 70g (1/4 cup) tomato paste
- 800g chicken breast fillets, cut into 4cm pieces
- 125ml (1/2 cup) low-fat Greek yoghurt
- 1 1/2 teaspoons cornflour
- Steamed basmati rice, to serve
- Heat 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.
- Spoon 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.