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Chicken and Butternut Squash Curry
A quick coconut curry made with grated butternut squash and onion that melt into the sauce, small cubes of chicken, peas and spinach. Fast enough for a midweek dinner with rice.
- YieldServes 4
- Hands-on18 min
- Total22 min
- Difficulty
Ingredients
Curry
- 300 gbutternut squash, peeled, seed-free neck end, coarsely grated
- 2 tbspvegetable oil
- 2½ tspgaram masala
- 1red onion, large, peeled and grated
- 1red chilli, roughly chopped, deseeded for less heat
- 1 piecefresh ginger, 2.5 cm piece, peeled and grated
- 350 gchicken breast, cut into small cubes
- 50 gfrozen peas
- 240 gcanned chopped tomatoes
- 250 mlcoconut milk
- 2 tbspchicken stock
- 30 gfresh spinach
- to tastesea salt
- to tasteblack pepper, freshly ground
To serve
- 300 gcooked riceoptional
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