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Ingredients

  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 1 red chilli, finely sliced
  • a small chunk ginger, finely chopped
  • 1 tbsp ground coriander
  • 1 tbsp turmeric
  • 1 tbsp medium curry powder
  • 8 skinless, boneless chicken thighs, quartered
  • 400g tin coconut milk
  • 400ml chicken stock
  • 400g butternut squash, peeled and cut into chunks
  • ½ a small bunch coriander, chopped

rice

  • 300g basmati rice
  • 2 tsp cumin seeds
  • ½ a small bunch coriander, finely chopped

Method

  • 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.

  • 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.

  • STEP 4

    Stir the rest of the coriander into the curry and serve with the cumin and coriander rice.

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