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Chicken & butternut madras
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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.
Typical values per serving:
This recipe was first published in October 2015.
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