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Super simple chicken and butternut squash curry

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Ingredients

Adjust Servings:
1/2 tsp ground turmeric
1/2 lemon, juiced
300g boneless chicken thighs, skin removed and cut into chunks
1/2 small butternut squash, peeled and cut into 2cm chunks
1 tbsp vegetable oil
3 baby shallots, finely chopped
2 garlic cloves, finely chopped
2cm piece fresh root ginger, peeled and finely chopped
1 small red chilli, finely chopped, plus a few slices for garnish
1 tbsp tomato purée
2 tbsp mild curry powder
4 dried curry leaves
250ml stock, made with 1 chicken or Kallo yeast-free stock cube
150ml natural yoghurt (0% fat)
1/2 tsp garam masala
TO SERVE
Fresh coriander, leaves only, finely chopped
Nigella seeds, for sprinkling
1/2 tbsp flaked almonds

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Super simple chicken and butternut squash curry

You don't need any spice pastes or extravagant ingredients to make this gloriously rich and creamy curry. It's slightly hotter than a korma but the spices are limited to a mild curry powder, red chilli and garam masala. I used natural yoghurt rather than heavy cream or butter to thicken the sauce, but Skyr, Greek or soya yoghurt would work just as well.

Features:
  • Spicy
Cuisine:
  • 45 Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. To tenderise the chicken, mix the turmeric and lemon juice together in the bowl and and toss in the chicken pieces to coat. Leave for 10 minutes.

  2. Place the butternut squash chunks in a small roasting tin and coat in half the oil. Season well and roast in a preheated oven at 200C for 30-40 minutes, turning once, until caramelised and tender.

  3. Heat the remaining oil in a large frying pan and brown the chicken for 3-4 minutes until nicely coloured. Remove and set aside.

  4. In the residual oil, tip in the shallots and cook for 5 minutes or until soft and translucent, adding a splash of water if it starts to catch. Toss in the garlic, ginger and red chilli and cook for 2 minutes more, stirring regularly.

  5. Add the curry powder and tomato purée and cook out for 2 minutes to remove the bitterness, then add the chicken pieces back to the pan with the curry leaves and cover with chicken stock.

  6. Bring the sauce to the boil, then turn down and cook gently for 10-15 minutes or until the chicken is cooked through and the curry has thickened.

  7. Remove from the heat and stir through the natural yoghurt, butternut squash and garam masala. Divide between bowls and top with a few coriander leaves and flaked almonds, if using. Garnish with nigella seeds and a few sliced red chillis before serving with basmati rice and poppadoms.

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