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Ingredients
- vegetable oil 2 tbsp
- onions 2, finely chopped
- red chilli 1, finely sliced
- ginger a small chunk, finely chopped
- ground coriander 1 tbsp
- turmeric 1 tbsp
- medium curry powder 1 tbsp
- skinless, boneless chicken thighs 8, quartered
- coconut milk 400g tin
- chicken stock 400ml
- butternut squash 400g, peeled and cut into chunks
- coriander ½ a small bunch, chopped
rice
- basmati rice 300g
- cumin seeds 2 tsp
- coriander ½ a small bunch, finely chopped
Method
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Step 1
Heat the oil in a deep frying pan or casserole, add the onion and fry until softened and golden. Stir in the chilli, ginger and spices for a minute, followed by the chicken, coconut milk and stock. Bring to a simmer, then cover and cook for 30 minutes.
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Step 2
Remove the lid, stir in the squash and simmer for 15-20 minutes more until both squash and chicken are tender and sauce is reduced to a nice consistency.
-
Step 3
Meanwhile, cook the rice until tender and drain well. Toast the cumin seeds in a small, dry pan for a couple of minutes until fragrant. Stir through the cumin seeds and chopped coriander.
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Step 4
Stir the rest of the coriander into the curry and serve with the cumin and coriander rice.
Nutritional Information
- Kcals 770
- Fat 29.8g
- Carbs 74.9g
- Fibre 5g
- Protein 48.3g
- Salt 0.7g
