Chicken and butternut curry with cumin and coriander rice
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 2 onionsfinely chopped
- 1 red chillifinely sliced
- a small chunk gingerfinely chopped
- 1 tbsp ground coriander
- 1 tbsp turmeric
- 1 tbsp medium curry powder
- 8 skinless, boneless chicken thighsquartered
- 400g tin coconut milk
- 400ml chicken stock
- 400g butternut squashpeeled and cut into chunks
- ½ a small bunch corianderchopped
rice
- 300g basmati rice
- 2 tsp cumin seeds
- ½ a small bunch corianderfinely chopped
Nutrition: per serving
- kcal770
- fat29.8g
- carbs74.9g
- fibre5g
- protein48.3g
- salt0.7g
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.
