Chicken & Butternut Squash Coconut Curry

Ingredients

• 500 g chicken thigh fillets
• 400 g butternut squash
• 400 ml coconut milk
• 2 tbsp mild curry paste
• 1 onion
• 2 clove garlic clove
• 2 tbsp sunflower oil
• 15 g fresh coriander

Method

1. 1

   Peel and dice the butternut squash into 2cm cubes. Dice the onion and cut the chicken into chunks.

2. 2

   Heat oil in a large saucepan over a medium heat. Cook the onion for 6 minutes until soft.

3. 3

   Add the garlic and curry paste and cook for 2 minutes, stirring constantly.

4. 4

   Add the chicken and butternut squash, stir to coat in the paste, then pour in the coconut milk.

5. 5

   Bring to a gentle simmer and cook for 25 minutes until the squash is tender and the chicken cooked through. Scatter with coriander and serve with rice.