Chicken & butternut madras


1 tbsp sunflower oil
1 large onion, chopped
1 pack essential Waitrose
6 British Chicken Thigh Fillets, cut into chunks
2 tbsp Patak’s Madras Spice Paste
1 small butternut squash, peeled, seeded and cut
into 3cm cubes
400g can essential Waitrose Chopped Tomatoes
150g pot natural yogurt
28g pack fresh Cooks’ Ingredients Coriander, leaves roughly chopped
Naan, to serve  


1. Heat the oil over a medium heat in a large saucepan and cook the onion for 3–4 minutes until softened. Add the chicken and cook for a further 3–4 minutes.

2. Stir in the curry paste, squash, tomatoes and 150ml of water. Cover and simmer for 25–30 minutes, stirring occasionally, until the squash is tender and the chicken is cooked through with no pink meat.

3. Divide between shallow bowls and top with a spoonful of yogurt and a sprinkle of coriander. Serve with warm naan bread. 

For a meat-free version of this dish, swap the chicken for paneer cheese. 

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,434kJ
Fat 21.9g
Saturated Fat 4.5g
Carbohydrate 59g
Sugars 18g
Protein 36.5g
Salt 2g
Fibre 8.8g

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5 stars

Average user rating Based on 14 ratings

This recipe was first published in Thu Oct 22 11:50:00 BST 2015.