1. In a pan, dry roast cumin and coriander seeds. Then grind roasted seeds into a fine powder.
2. Heat oil in a pan or a pot, add chopped onions and sauté until golden brown.
3. Add chopped garlic and ginger and sauté for a minute.
4. Add chopped bell pepper and sauté for 2 minutes.
5. Add chopped butternut squash and carrots and sauté for 3 minutes.
6. Add all the dry spices and salt to taste, and sauté for a minute.
7. Add coconut milk, water and saffron. Bring this mixture to a boil.
8. Add chicken breasts and simmer for 20 minutes.
9. Garnish with fresh coriander.
