Hubby & I love a curry; as he used to work at an Indian restaurant, we got to try many different ones and I became a bit addicted! Nowadays we don’t eat as many, but when we do I love a spicy one. J will eat curry at nursery, but he barely touches mine (not very spicy, don’t fancy the nappies!) – I must be doing something wrong! This recipe is quite spicy but you could omit the chilli. It’s quick & easy, once you have done all of your chopping! It’s also a one pan recipe, you don’t need to pre cook your squash.
Ingredients (serves 2)
- 1/4 of a butternut squash, cubed (or you could use 1/2 if you wished to omit the chicken and make a veggie version)
- 1 onion, sliced
- 1 garlic clove, crushed
- 1 chilli pepper, deseeded & chopped
- 1 chicken breast, cubed
- 1 tbsp curry powder
- 2 tbsp oil (1 tbsp is to mix with the powder – you could use paste instead)
- 1 tin of chopped tomatoes (or 500 g tomatoes blitzed in the food processor – I used cherry tomatoes)
- Preheat a pan and 1 tbsp oil over a medium heat. Once it is up to temperature, add the butternut squash and cook for 5 minutes until browned and starting to go soft.
- Add the onion, garlic, chilli & chicken and cook for another couple of minutes until the onions are starting to soften and the chicken is sealed.
- Mix 1 tbsp of oil with curry powder into a paste, and then add to the pan, coating all ingredients. Cook for another minute or so.
- Add the chopped tomatoes, mix well with all ingredients and leave to simmer for around 20 minutes until the chicken is cooked and the butternut squash is soft.
- Serve with rice, and enjoy!