Chicken, Squash and Chickpea Curry

1. Heat 2 tbsp of the oil in a large pan and fry the chicken for 2-4 minutes until browned. Remove and set aside, draining off any excess liquid.

2. Add the remaining oil to the pan and fry the onions until golden brown – about 5 minutes. Return the chicken to the pan, stir in Shemin’s Curry Paste and cook gently for 1 minute.

3. Add the chopped tomatoes and water and then stir in the pumpkin or squash and chickpeas.

4. Cover the pan and simmer for about 30-40 minutes, until the pumpkin or squash is tender.

5. Season to taste, stir in lemon or lime juice and chopped corriander.

Serve with Shemin’s Indian Breads and / or boiled rice.

Tips:

1. You can easily make this curry vegan, by omitting the chicken and adding more vegetables or a chicken alternative like quorn.
2. You can use our Seafood Indian Curry Paste in this curry for a great flavour. Although this paste is used to enhance seafood (no actual seafood in the paste), it works extremely well with vegetarian and chicken curries!