Family Bengal Chicken Curry

Heat half of the olive oil in a large frying pan over a medium-high heat. Add the diced chicken thigh and cook, stirring, for 3 minutes or until just browned on the edges (the chicken will continue cooking later). Remove the chicken from the pan. Cover and set aside.

Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 4-5 minutes or until soft. Add the Bengal curry paste and cook, stirring, for 1 minute or until fragrant. Add the pumpkin and zucchini and cook, stirring, for 5 minutes or until just tender. Pour in the warm water and stir. Bring the mixture to the boil and then reduce the heat to low and simmer, covered, for 10 minutes. Add the chicken back to the pan and stir it through the sauce. Cover the pan and continue cooking the curry for a further 10 minutes or until the chicken is cooked through and the pumpkin is tender. Remove the pan from the heat and stir through the Greek yoghurt and juice from half of the lime wedges.

Meanwhile, place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.