Tandoori Chicken

Ingredients:

• ½ Plain Greek yoghurt or lactose free yoghurt for those who malabsorb lactose. 
  
• 2 tsp. tomato paste
  
• 1 ½ tsp. paprika
  
• 1 tsp. ground coriander
  
• Salt
  
• 600 g of chicken breast, in thick slices
  
• Olive or vegetable oil
  
• 900g kent/Japanese pumpkin, cut into thick slices
  
• 6 spring onions, green tops thinly sliced
  
• ¼ cup fresh lime juice
  
• 2 Tbsp. ginger, peeled and finely chopped
  
• 3 cups coriander leaves
  
• Steamed rice
  

Method:

1. Move the oven racks to have one rack in the upper and another rack in the lower third of the oven. Preheat the oven to 230°C / 450°F.
2. In a large mixing bowl mix together the yogurt (lactose free if needed), tomato paste, paprika, ground coriander, and 2 tsp. of salt. Add chicken and toss to coat. Let sit at room temperature at least 10 minutes. **Hint: This can also be done the night before and left to marinate in the refrigerator overnight.
3. Using a rimmed baking tray grease with 1 Tbsp. of oil. place the chicken on the tray leaving space between the chicken pieces.
   
4. In a bowl mix together 1 Tbsp of oil, 1 tsp. of salt and the pumpkin pieces. Coat the pumpkin place on another non-stick baking tray.
5. Place the tray with the chicken on the top rack of the oven and the pumpkin on the lower rack. Leave to cook for about 15-20 minutes. Make sure to turn over the pumpkin after 7 minutes to ensure the pumpkin cooks through to being a tender golden brown. 
6. Meanwhile, in a blender mix together the green tops of 6 spring onions, 1/4 cup fresh lime juice, ginger, 3 cups of coriander leaves,  60ml of water, 1/4 cup oil, and 2 tsp. of salt and blend till smooth. 
7. Steam rice to serve 4 as per rice packaged instructions. 
8. Divide the rice among 4 serves and top with chicken, pumpkin, and sauce. Garnish with coriander leaves. 
9. Enjoy!