Curry

Chicken & Butternut Squash Korma

An easy addition of creamy curry flavours makes this veg-packed dish a hit

By , 22 February 2016

(24 votes)

Chicken & Butternut Squash Korma

  • 55 Mins

  • Serves: 4

Nutritional Info
Each 592g serving contains

  • Energy

    1808KJ

    432KCAL

    22%

  • Fat

    18.9g

    med

    27%

  • Saturates

    1.8g

    low

    9%

  • Sugars

    15.4g

    low

    17%

  • Salt

    1.18g

    low

    20%
of your reference intake.
Typical energy values per 100g: 305kJ/73kcal.
Ingredients
  • 2tbsp vegetable oil
  • 3 chicken breasts, cut into chunks
  • medium butternut squash, peeled, deseeded and cubed
  • 1 large onion, sliced
  • 3tbsp korma curry paste
  • 25g ground almonds
  • 375ml chicken stock, made with  a cube
  • 180g bag Grower’s Selection Baby Spinach
  • 150g low-fat yogurt
  • Rice or naan, to serve
Method

  • Heat 1tbsp of the oil in a nonstick frying pan. Lightly brown the chicken chunks in 2-3 batches. Set aside.

  • Wipe the pan with kitchen roll, add 1tbsp oil and the squash, and fry for 8 mins. Add the onion and cook for 5 mins, stirring occasionally.

  • When the squash is tender and the onion translucent, add the korma paste and almonds to the pan and fry for 1 min. Remove from the heat.

  • Add the stock to the pan and blitz with a handheld blender. Return the pan to the heat and bring to the boil. Put the chicken back in the pan, cover and simmer very gently for 20 mins.

  • Add the spinach and cook for 2-3 mins until
    it has just wilted. Stir in the yogurt then serve immediately, accompanied
    by rice or naan bread.