Mild chicken, chickpea & squash curry

Name: Mild chicken, chickpea & squash curry
Total time: 40 min
Yield: 4 to 6
Ingredients: 600 g butternut squash; 2 onions; 1 bunch of fresh coriander (30g); vegetable oil; 2 heaped tablespoons korma paste; 2 free-range skinless chicken breasts; 50 g ground almonds; 500 ml organic chicken stock; 1 x 400 g tin of chickpeas; mango chutney; 2 tablespoons natural yoghurt

Yoghurt ripple & mango chutney

Gluten-freegf

“Perfect for the whole family, this mild and healthy curry is a real weeknight winner, and a great introduction to spice for little ones. Boasting 4 of your 5-a-day, it ticks the boxes on the veg front, but also saves on the amount of chicken you need to buy – double win! ”

Serves 4 to 6

Cooks In40 minutes

DifficultyNot too tricky

Chicken Curry Chicken breast Healthy chicken recipes Family one-pan recipes One-pan recipes

Nutrition per serving

Calories 430 22%
Fat 17.2g 25%
Saturates 3.1g 16%
Sugars 18.4g 20%
Salt 1.1g 18%
Protein 32.9g 66%
Carbs 36.9g 14%
Fibre 11.5g -

Of an adult's reference intake

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Ingredients

600 g butternut squash
2 onions
1 bunch of fresh coriander , (30g)
vegetable oil
2 heaped tablespoons korma paste
2 free-range skinless chicken breasts
50 g ground almonds
500 ml organic chicken stock
1 x 400 g tin of chickpeas
mango chutney
2 tablespoons natural yoghurt

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Method

Scrub 600g of butternut squash (deseed, if necessary) and peel 2 onions, then chop into rough 1cm chunks. Pick the leaves from 1 bunch of fresh coriander (30g), and finely chop the stalks.
Drizzle 1 tablespoon of vegetable oil into a large casserole pan, add the squash, onions and coriander stalks, then cook for 15 minutes, stirring regularly.
Stir in 2 heaped tablespoons of korma paste and cook for a further 5 minutes, or until the veg has started to soften.
Slice 2 chicken breasts into 3cm chunks and add to the pan with 50g of ground almonds, stirring well to coat.
Tip in 500ml of chicken stock and 1 x 400g tin of chickpeas (juices and all), then cook for 8 minutes, or until the chicken is cooked through and the sauce has thickened, stirring regularly.
Stir most of the reserved coriander leaves through the sauce with 1 teaspoon of mango chutney, then season to taste with sea salt and black pepper.
Ripple 2 tablespoons of natural yoghurt through the sauce and scatter over the reserved coriander leaves, then serve fluffy rice or naan bread, and extra mango chutney.

Tips

GO VEGGIE
Double the amount of squash, leave out the chicken and swap to using veg stock. Or, simply replace the chicken with cubes of paneer. Delicious!

EASY SWAPS
Change up the paste you choose – this curry is mild and fragrant, but you can opt for more of a punch, if you prefer.