So I got it into my head the other day that I needed to make this curry. I hadn't seen a recipe anywhere, so not sure where the idea came from but after a little searching online I came across some help. It was really really tasty, so would definitely recommend making it! This made about four portions, so is great to pop in the freezer and cook again another time. You will need...1 butternut squash2 - 4 Chicken breasts1 onion1 teaspoon paprika2 tablespoons curry pasteVegetable oil1 tin chopped tomatoes500 ml chicken stockCoriander (to garnish)RiceSo in terms of how much chicken and butternut you should use... it's really up to you! I used half of the butternut squash shown in the picture and 2 chicken breasts. You can use more or less of each depending on what balance you want. 
Method:1. Chop the butternut squash and de-seed. The recipe I used said to put it in raw, but it look literally ages to cook, so I would recommend either par-boiling or roasting it first. I think I will try roasting it next time as this is my favorite way of cooking butternut squash and will really add to the flavour!2. Fry your chopped onion and butternut squash for about 15 minutes3. Add the chopped tomatoes and cook on a medium heat for 5 minutes4. Stir in the paprika, curry paste and stock and bring to the boil. I used balti curry paste as it is a medium heat, but you can use any you like. I also used a bit more than 2 tablespoons - again it is all to personal taste!5. Add the chicken and leave to simmer for about 30 minutes, covering with a lid halfway through. 6. Serve with rice and garnish with a sprinkling of coriander
And voila! I hope you enjoy this as much as I did!
