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 garlic clove
- 2 tbsp sunflower oil
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 487 kcal
- Protein
- 28.5 g
- Carbohydrate
- 16.9 g
- of which sugars
- 6.8 g
- Fat
- 33.8 g
- of which saturates
- 20 g
- Fibre
- 3.9 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the butternut squash into 2cm cubes. Dice the onion and cut the chicken into chunks.
- 2
Heat oil in a large saucepan over a medium heat. Cook the onion for 6 minutes until soft.
- 3
Add the garlic and curry paste and cook for 2 minutes, stirring constantly.
- 4
Add the chicken and butternut squash, stir to coat in the paste, then pour in the coconut milk.
- 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.
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