Olive oil

2 Onions, chopped finely

1 small piece of ginger, finely grated

2 tablespoons of powder masala

1 teaspoon dried coriander

1/2 teaspoon cayenne pepper

½ teaspoon of nutmeg

½ teaspoon of parsley

2 chilli’s & 3 garlic cloves, chopped (or use pre-mixed garlic and chilli)

1 green pepper, chopped

¾ teaspoon of lemon zest

4 chicken breasts, sliced

1 peeled and chopped butternut

2 tomatoes

1 can of coconut milk

1 can of chickpeas (can be replaced with baby marrows), drained

In a medium sized pot, add water and brown rice with ½ teaspoon of salt.  If you don’t like rice, enjoy it with sweet potato mash or whole wheat couscous (like I will).

In a separate pan, add three tablespoons of olive oil, allow it to heat up.  Add onion, ginger, chilli and garlic, coriander, nutmeg, parsley, cayenne pepper and lemon zest.  Allow to fry.  Add a little water if really necessary.  DO NOT ADD MORE OIL. Add green pepper. Add masala powder.  Cover the pot.  In the meantime, chop up chicken and add to the pot. Add Salt. Add one cup of water and cover.  In the meantime, chop up tomatoes and then add that in pot as well. Cover & cook for 10 minutes.  Add coconut milk to pot. Stir and cover.  Allow to cook for another 10 minutes. Add butternut. When butternut is almost soft, not completely soft, add chickpeas.  And cover.  Allow it to cook on medium heat until ready.  Serve with brown rice, mash or couscous, whichever side you prefer.