Chicken and butternut curry with cumin and coriander rice

Chicken and butternut curry with cumin and coriander rice

  • serves 4
  • A little effort

An easy chicken curry that beats a takeaway any day. With butternut squash and fresh coriander as well as Indian spices it's a curry to serve to friends for a casual dinner-party main.



  • 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


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


  • 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.

Nutritional Information

  • Kcals 770
  • Fat 29.8g
  • Carbs 74.9g
  • Fibre 5g
  • Protein 48.3g
  • Salt 0.7g