Chicken and Butternut Squash Curry

• 2 tbspolive oil
• 1onion, finely chopped
• 3garlic cloves, crushed
• 20gginger, finely grated
• 2 tbspmild curry powder
• 1/2 tspground turmeric
• 600 gboneless skinless chicken thighs, cut into 3 cm chunks
• 600gbutternut squash, peeled and cut into 2cm cubes
• 1 x 400gtin chopped tomatoes
• 1 x 400mltin coconut milk
• 150gfrozen peas
• 150gspinach
• 30 mllime juice
• fine salt
• 250 gdried basmati rice
• 15 gcoriander leaves, torn, optional (optional)
• 100gGreek yoghurt (optional)

Method

1. 1Heat the olive oil in a large lidded pan over a medium heat. Cook the onion for 8 minutes until soft and golden, then add the garlic, ginger, curry powder and turmeric and stir for a minute until the spices smell warm and coat the onion.
2. 2Add the chicken and stir for 3 minutes so it picks up the spices and loses its raw look on the outside. Add the squash, chopped tomatoes, coconut milk and a teaspoon of salt.
3. 3Bring to a simmer, cover and cook for 25 minutes, stirring now and then, until the squash is completely soft and starting to collapse into the sauce and the thickest chicken pieces reach 75°C for 30 seconds. If the sauce is thin, simmer uncovered for 5 minutes more; it should coat a spoon.
4. 4While the curry simmers, cook the rice according to the packet.
5. 5Stir in the peas and spinach and simmer for 3 minutes until the spinach wilts and the peas are piping hot. Add 30 ml lime juice and taste before adding salt.
6. 6Serve with the rice and optional torn coriander and yoghurt.

Per serving

kcal

842

protein

44g

fibre

11.2g

carbs

91g

fat

35.6g