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.