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23p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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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