Indian Spiced Chicken with Pumpkin

1Add the olive oil (2 tablespoons) to the Thermomix bowl and heat for 1 minute at 100°C on Speed 1.

2Add the finely chopped onion (1 large), minced garlic (3 cloves), and grated ginger (1 inch) to the bowl and sauté for 3 minutes at 100°C on Speed 1.

3Add the garam masala (1 tablespoon), ground cumin (1 teaspoon), ground coriander (1 teaspoon), turmeric powder (½ teaspoon), chili powder (½ teaspoon), salt, and pepper to the bowl. Cook for 2 minutes at 100°C on Speed 1 to allow the spices to bloom.

4Add the chicken breast pieces and cook for 5 minutes at 100°C on Reverse Speed Soft.

5Add the tomato paste (2 tablespoons) and cook for another 2 minutes at 100°C on Reverse Speed Soft.

6Add the diced pumpkin (2 cups) and coconut milk (1 cup), then cook for 15 minutes at 100°C on Reverse Speed Soft, or until the pumpkin (2 cups) is tender and the chicken is cooked through.

7Taste and adjust seasoning, adding more salt and pepper if necessary.

8Serve hot, garnished with freshly chopped cilantro.