Chicken & butternut madras

Name: Chicken & butternut madras
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 1 large onion, chopped; 1 pack essential Waitrose 6 chicken thigh fillets, cut into chunks; 2 tbsp Patak's Madras Spice Paste; 1 small butternut squash, peeled, seeded and cut into 3 sm cubes; 400 g chopped tomatoes; 150 g natural yoghurt; 28 g fresh Cooks' Ingredients Coriander, leaves roughly chopped; 1 Naan, to serve

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.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 tbsp sunflower oil
1 large onion, chopped
1 pack essential Waitrose 6 chicken thigh fillets, cut into chunks
2 tbsp Patak's Madras Spice Paste
1 small butternut squash, peeled, seeded and cut into 3 sm cubes
400g chopped tomatoes
150g natural yoghurt
28g fresh Cooks' Ingredients Coriander, leaves roughly chopped
1 Naan, to serve

Method

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.