Marinade
Boneless Chicken Breast	g
Skyr Yoghurt	g
Ground Ginger	tbsp
Garlic Powder	tsp
Garam Masala	tsp
Chili	tsp
Kosher Salt	tsp
Curry
Butternut Squash	g
Coconut Oil	tbsp
Yellow Onion
Fresh Ginger	cm
Garlic Clove
Tomato Paste	tbsp
Garam Masala	tsp
Curry Powder	tsp
Ground Coriander	tsp
Ground Cumin	tsp
Kosher Salt	tsp
Coconut Milk	ml
Rice Noodles	g
Pomegranate Seeds
Handful Fresh Coriander

Marinate the Chicken
1. In a medium sized bowl, add the marinade ingredients (yoghurt, ginger, garlic, garam masala, turmeric, chili powder and salt).
2. Mix together until fully combined and then stir in the chicken pieces until coated in the yoghurt blend.
3. Cover the chicken and let marinate at least 30 minutes or up to 24 hours.
Curry
4. Heat the coconut oil to a large skillet over a medium heat. When hot, add the chicken pieces to the skillet and fry until all sides are browned (about 3 minutes). You may need to fry the chicken in batches of 2-3 to prevent the pan from crowding. Once browned, remove from the pan and set aside on a plate. The chicken will cook fully in the sauce later.
5. Add the coconut oil to the same skillet you used for the chicken. When hot, add the onions and fry until soft, about 5-7 minutes.
6. Add the ginger, garlic, tomato paste and garam masala, curry powder, coriander, cumin and salt. Sauté another 2-3 minutes.
7. Add the coconut milk and pumpkin to the skillet. Stir until a thick, mostly smooth sauce forms and let simmer for 10 to let the sauce thicken slightly.
8. Add the chicken back to the skillet, stir and let the curry simmer another 8-10 minutes until the chicken is cooked through and the sauce is bubbly.
9. In the meantime, prepare the rice noodles according to the instructions on the package.
10. Taste and season with more salt if needed. Top with fresh cilantro and pomegranate seeds and serve with rice noodles

More recipes on: www.beastfeast.eu