Chicken & Butternut Squash Korma

Name: Chicken & Butternut Squash Korma | Asda Good Living
Total time: 55 min
Yield: 4
Cuisine: Indian
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

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

By Asda Good Living,22nd February 2016

Cook: 55 Mins

Serves: 4

Price: £1.58 per serving

Nutritional Information

Each 592g serving contains

Energy
1806kj
432kcal

22%

Fat
18.9g

Med
27%

Saturates
1.8g

Med
9%

Sugars
15.4g

High
17%

Salt
1.18g

Med
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.