Tandoori Chicken With Pumpkin
Ingredients
800g butternut pumpkin, peeled, cut into 2cm cubes2 tblsps vegetable oil
Salt and pepper, to taste
4 chicken breast fillets
1/4 cup tandoori curry paste
2 tblsps Greek yoghurt
150g mixed salad leaves
1 red onion, thinly sliced
3/4 cup flaked
almonds, toasted
1/2 cup balsamic dressing
Method
1 Toss pumpkin and oil in a roasting pan. Season. Cook in a moderate oven (180C) for about 30 minutes, or until tender.
2 Meanwhile, toss chicken with curry and yoghurt. Place on a greased tray in a moderate oven (180C) for 20 to 25 minutes, or until cooked. Thickly slice.
3 Combine pumpkin, salad leaves, onion, almonds anddressing. Serve with chicken.
- Author:
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