made this yesterday, must admit, best SW friendly curry to date!
Pete’s Butternut Squash Chicken Curry
Serves 4
Ingredients
425g/½ butternut squash
1 onion, chopped
1tsp “easy lazy” garlic
1tsp “easy Lazy” ginger
1tsp cumin
1tsp turmeric
1tsp coriander
1tsp garam masala
1tsp madras curry powder
600g chicken, pre-cooked, chopped into cubes
750mL chicken stock
400g Chopped Tomatoes
Method
(This can be made in advance.)
Chop up the butternut squash into small cubes; leave the skin on, extra fibre!
Spray a large saucepan with Fry Light and add chopped onion, ginger & garlic, cook for 7 mins, with a lid on the pan.
Add butternut squash, madras curry powder and chicken stock, cook for 40 mins, remove from the heat and liquidize with a hand blender.
Continue.
Place back on heat and add cumin, turmeric and coriander, cook for 1 min, add tomato and chicken cook until chicken has been cooked through. Add garam masala 5 min before serving.
Serve on a bed of rice with a side salad.