Recipes
Chicken & Butternut Squash Korma
An easy addition of creamy curry flavours makes this veg-packed dish a hit
An easy addition of creamy curry flavours makes this veg-packed dish a hit
Cook: 55 Mins
Serves: 4
Price: £1.58 per serving
Nutritional Information
Each 592g serving contains
Energy
1806kj
432kcal
1806kj
432kcal
22%
Fat
18.9g
18.9g
Med
27%
27%
Saturates
1.8g
1.8g
Med
9%
9%
Sugars
15.4g
15.4g
High
17%
17%
Salt
1.18g
1.18g
Med
20%
20%
of your reference intake.
Typical energy values per 100g:
305kj/73kcal
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
1
Heat 1tbsp of the oil in a nonstick frying pan. Lightly brown the chicken chunks in 2-3 batches. Set aside.
2
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.
3
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.
4
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.
5
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.