Creamy Chicken Curry - cooking recipe

Ingredients

2 None onions, peeled and roughly chopped
4 inches fresh ginger, peeled and chopped
3 cloves garlic, peeled
2 None red chilies, chopped
1 lb skinless chicken breast, cubed
1/2 cup fat-free yogurt + 1/4 cup, to serve
2 tsp olive oil
1 None red bell pepper, deseeded and chopped
1 tbsp garam masala
1 (13.5 oz) can diced tomatoes
1 lb winter squash, peeled, deseeded and chopped
1/2 tsp brown sugar
None None lime juice, to taste
None None brown rice, to serve
None None pappadums, to serve (optional)
None None toasted curry leaves, to serve (optional)

Preparation

In a food processor, combine onions, ginger, garlic and chilies. Process to a smooth paste. Combine chicken, yogurt and 1/2 the paste. Set aside for 30 mins to marinate.
Heat oil in a large saucepan over medium heat. Cook remaining paste and red bell pepper for 4-5 mins, stirring often. Add garam masala and cook for 1-2 mins, stirring, until fragrant. Add tomatoes, squash and sugar. Bring to a boil, reduce heat and simmer for 8-10 mins, or until pumpkin is almost tender. Add chicken along with marinade and stir well. Simmer gently for 10-15 mins, covered, until chicken is cooked through. Season with lime juice to taste.
Serve curry over brown rice with reserved yogurt. Garnish with pappadums and curry leaves, if desired.