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Mild chicken, chickpea & squash curry
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Total Time:
40 minutes
Family-friendly mild curry with 4 vegetable servings, great for weeknights and kids. Saves on chicken, introducing spice gently to little ones.
Ingredients:
  • 600 g butternut squash
  • 2 onions
  • 1 bunch of fresh coriander (30g)
  • vegetable oil
  • 2 heaped tablespoons korma paste
  • 2 free-range skinless chicken breasts
  • 50 g ground almonds
  • 500 ml organic chicken stock
  • 1 x 400 g tin of chickpeas
  • mango chutney
  • 2 tablespoons natural yoghurt
Instructions:
  • Prepare the ingredients by cleaning 600g of butternut squash and peeling 2 onions, then chopping them into 1cm chunks. Separate the leaves from 1 bunch of fresh coriander (30g) and finely chop the stalks. In a large casserole pan, heat 1 tablespoon of vegetable oil and add the squash, onions, and coriander stalks, cooking for 15 minutes while stirring occasionally. Add 2 heaped tablespoons of korma paste and cook for 5 more minutes until vegetables start to soften. Cut 2 chicken breasts into 3cm pieces, and mix into the pan along with 50g of ground almonds. Pour in 500ml of chicken stock and 1 x 400g tin of chickpeas (undrained), then cook for 8 minutes until chicken is cooked and sauce thickens, stirring occasionally. Gently fold in most of the coriander leaves with 1 teaspoon of mango chutney, season with salt and pepper. Swirl 2 tablespoons of natural yoghurt into the sauce, top with remaining coriander leaves and serve with rice or naan bread, plus extra mango chutney on the side.

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