Ingredients

• 2 lbs boneless skinless chicken breasts, trimmed and cut into chunks
• 1/4 cup lime juice
• 1 tablespoon honey
• 3 tablespoons canola oil
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 tablespoon garam masala
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 tablespoon sweet paprika
• 1 small red dried chili
• 2 cups thinly sliced shallots
• 1 inch fresh ginger, peeled and sliced crossways
• 8 fresh garlic cloves, peeled and sliced
• 2 cups canned pumpkin
• 1 cup unsweetened coconut milk
• 5 tablespoons plain yogurt
• salt and pepper
• cilantro, chopped

Instructions

1. Set the chicken breasts in a casserole with a tight-fitting lid. Mix the lime juice and honey together and pour over them. Season lightly with salt and pepper.

2. Add dry spice to a heavy-bottomed frying pan on medium heat, stirring until they darken and become fragrant–this will take about 3-5 minutes. Remove the spices from the heat. Put this mixture into a medium sized bowl.

3. Put the pan back on medium heat, and cook the shallots in the oil, stirring constantly until they turn deep golden. Add ginger, chili and garlic, and cook, stirring, until the shallots are a deep reddish brown, the garlic is golden. Remove the mixture from the pan, discard the chili and puree into a fine paste. Add to the spice mixture, then stir in the pumpkin and coconut milk.

4. Using a whisk, beat the yogurt into the mix.

5. Pour over the chicken pieces, and put a piece of foil over the top of the casserole before fitting the lid tightly over it. Allow chicken to marinate in the refrigerator.

6. While chicken is marinating, preheat the oven at 450 degrees F.

7. After marinating for an hour, put the casserole into the oven, and bake for 40 minutes.

8. Scatter cilantro over the chicken. Best served over basmati rice.