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23p/100mlThis 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.
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.
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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23p/100ml0kg added
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17p each est.Price per unit
£1.10/kg0 added
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£4.76 each est.Price per unit
£8.50/kg0 added
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£2.60Price per unit
91.9p/100g0 added
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£1.60Price per unit
£1.60 each0 added
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£2.20Price per unit
£1.38/kg0 added
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£1.00Price per unit
20p/100g0 added
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80pPrice per unit
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48.1p/100g