Chicken & Butternut Squash Korma
- 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
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.