This chicken and tender butternut squash curry uses the Patak's madras curry paste to bring a depth of flavour to the dish and the fresh coriander to bring a fresh, bold and citrusy taste.
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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.
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.
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 when made using specific products in recipe
Energy | 2,434kJ/ 579kcals |
|---|---|
Fat | 21.9g |
Saturated Fat | 4.5g |
Carbohydrates | 59g |
Sugars | 18g |
Fibre | 8.8g |
Protein | 36.5g |
Salt | 2g |
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