A friend made us something similar to this recently, and while I love this type of food (chickpeas, lentils, squashes) I didn’t expect that my husband would. He did however, and this is the version I made. I researched a few recipes online first and I should mention that this one is very similar to a vegetarian one by Jamie Oliver. But the ingredients used here are ones I would almost always have in my pantry – tinned tomatoes, curry paste & coconut milk. To those you could add almost any veg or meat and you’ve a curry.You could of course make this one vegetarian or use lamb or beef if you liked. It’s even better when left in the fridge for a day or two. It’s also not terribly spicy so it’s good for kids too. We had ours with basmati rice and poppadoms.
-
Chicken, Chickpea & Butternut Squash Curry
- Mildly spiced chicken curry with chickpeas and butternut squash.
Servings Prep Time Cook Time
4 people 15 minutes 1 hour
Ingredients
- 4 chicken breasts diced
- 2 medium white onions sliced
- 1 red chilli finely chopped
- 1 cm ginger grated
- Half Jar Patak's curry paste (rogan josh)
- 1 400g tin chickpeas
- 1 400g tin cherry tomatoes
- 1 400g tin light coconut milk
- 1 small butternut squash cut into bite sized pieces
Recipe notes
Start by heating a little oil in a heavy bottomed pan. Fry the onions, chilli and ginger until the onions are soft. Add the chicken and curry paste and stir well, making sure the meat is well coated. Next throw in the butternut squash, cherry tomatoes, chickpeas and coconut milk. Stir well, clamp on a lid and leave for about half an hour. Give it a stir every once in a while. After half an hour take off the lid and allow to simmer and let the sauce reduce a little for about another half hour. Serve with rice, poppadums or naan bread. Enjoy.
Share this Recipe
- Share on Facebook
- Share on Google+
