South African Chicken and Butternut Curry with Rice
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Ingredients
- 800 g bone-in chicken thighs
- 300 g butternut squash
- 2 red onion
- 3 garlic cloves
- 2 tsp medium curry powder
- 300 g ripe plum tomatoes
- 300 g basmati rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 758 kcal
- Protein
- 41.2 g
- Carbohydrate
- 74.8 g
- of which sugars
- 8.2 g
- Fat
- 31.9 g
- of which saturates
- 7.7 g
- Fibre
- 5.1 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 3
Stir in the garlic and curry powder, then add the chopped tomatoes and cook for 5 minutes.
- 4
Peel and cube the butternut squash, add to the pan with the chicken and 200ml water.
- 5
Cover and simmer for 30-35 minutes, turning the chicken once, until cooked through with no pink remaining and the butternut is tender.
- 6
Serve with the rice.
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