40 mins
Not Too Tricky
serves 4
About the recipe
Perfect for the whole family, this mild and healthy curry is a real weeknight winner, and a great introduction to spice for little ones. Boasting 4 of your 5-a-day, it ticks the boxes on the veg front, but also saves on the amount of chicken you need to buy – double win!
Ingredients
600g butternut squash
2 onions
1 bunch of fresh coriander (30g)
vegetable oil
2 heaped tablespoons korma paste
2 free-range skinless chicken breasts
50g ground almonds
500ml organic chicken stock
1 x 400g tin of chickpeas
mango chutney
2 tablespoons natural yoghurt
Top Tip
Double the amount of squash, leave out the chicken and swap to using veg stock. Or, simply replace the chicken with cubes of paneer. Delicious!
Method
- Scrub 600g of butternut squash (deseed, if necessary) and peel 2 onions, then chop into rough 1cm chunks. Pick the leaves from 1 bunch of fresh coriander (30g), and finely chop the stalks.
- Drizzle 1 tablespoon of vegetable oil into a large casserole pan, add the squash, onions and coriander stalks, then cook for 15 minutes, stirring regularly.
- Stir in 2 heaped tablespoons of korma paste and cook for a further 5 minutes, or until the veg has started to soften.
- Slice 2 chicken breasts into 3cm chunks and add to the pan with 50g of ground almonds, stirring well to coat.
- Tip in 500ml of chicken stock and 1 x 400g tin of chickpeas (juices and all), then cook for 8 minutes, or until the chicken is cooked through and the sauce has thickened, stirring regularly.
- Stir most of the reserved coriander leaves through the sauce with 1 teaspoon of mango chutney, then season to taste with sea salt and black pepper.
- Ripple 2 tablespoons of natural yoghurt through the sauce and scatter over the reserved coriander leaves, then serve fluffy rice or naan bread, and extra mango chutney.
Change up the paste you choose – this curry is mild and fragrant, but you can opt for more of a punch, if you prefer.
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