Butternut Squash Curry with Naan

Ingredients

• 8 Mission Pukka Plain Naan

   

• Spice Mix:

  2 tsp garam masala

  1 tsp ground turmeric

  1 tsp ground cumin

  1 tsp coriander powder

  ½ tsp cayenne pepper (optional)

  1 tsp salt flakes

   

• Curry:

  2 tbsp olive oil

  1 onion, finely chopped

  3 cloves garlic, crushed

  1 tbsp freshly grated ginger

  800g chicken thighs, cut into large cubes

  600g butternut pumpkin, cubed

  ½ cup (125ml) tomato paste

  1 cup (250ml) coconut milk

  1 ½ cups (375ml) water

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Instructions

• Step 1

  Make the spice mix by stirring all the spices and salt together.

• Step 2

  Heat a large heavy based pan with a lid over medium heat. Drizzle in the olive oil and add the onion, garlic and ginger and fry for 3-4 minutes or until fragrant.

• Step 3

  Add the chicken and pumpkin pieces and fry for another 5 minutes or until the chicken and pumpkin are starting to brown. Add the spice mix and toast for one minute, then add the tomato paste and fry for another minute, stirring to avoid burning.

• Step 4

  Add in the coconut milk and water, stir to combine then pop on the lid. Turn the heat down to a simmer and allow to cook for 20 minutes or until the pumpkin is tender, the chicken is cooked through, and the sauce has thickened into a delicious gravy.

• Step 5

  Serve with basmati rice, Mission Plain Naan and fresh coriander leaves for garnish.