Step 1

Move the oven racks to have one rack in the upper and another rack in the lower third of the oven. Preheat the oven to 230°C/450°F.

Step 2

In a large mixing bowl mix together the yoghurt (lactose-free if needed), tomato paste, paprika, ground coriander, and 2 tsp of salt. Add chicken and toss to coat. Let sit at room temperature at least 10 minutes.

Step 3

Using a rimmed baking tray grease with 1 Tbsp of oil place the chicken on the tray leaving space between the chicken pieces.

Step 4

In a bowl mix together 1 Tbsp of oil, 1 tsp of salt and the pumpkin pieces. Coat the pumpkin place on another non-stick baking tray.

Step 5

Place the tray with the chicken on the top rack of the oven and the pumpkin on the lower rack. Leave to cook for about 15-20 minutes. Make sure to turn over the pumpkin after 7 minutes to ensure the pumpkin cooks through to being a tender golden brown.

Step 6

Meanwhile, in a blender mix together the green tops of 6 spring onions, ¼ cup fresh lime juice, ginger, 3 cups of coriander leaves, 60ml of water, ¼ cup oil, and 2 tsp of salt and blend till smooth.

Step 7

Steam rice to serve 4 as per rice packaged instructions.

Step 8

Divide the rice among 4 serves and top with chicken, pumpkin, and sauce. Garnish with coriander leaves. Enjoy!