Chicken, Butternut Squash And Spinach Curry Recipe

  • 2 or 3 chicken breasts depending on how big the appetite's are, cubed
  • 1 onion chopped
  • 2 chunky round slices of butternut squash cubed
  • ½ jar of curry paste (I use a mild one if making for the whole family to keep everyone happy)
  • 400g tin chopped tomatoes
  • Alpro Coconut Cuisine 250 ml carton
  • 150g spinach
  • Olive oil
Chicken, Butternut Squash And Spinach Curry Recipe

  1. Preheat the oven to 200 ÂșC / gas mark 6
  2. Put the butternut squash into an oven proof baking tin and drizzle with a little olive oil
  3. Put the butternut squash into the oven and roast for approximately 20 minutes (this helps it retain it's shape rather than go mushy in the pan, and tastes even better)
  4. While the butternut squash is roasting get on with cooking the rest:
  5. Heat 2 tsp of oil in a large saucepan and add the chicken and brown on all sides.
  6. Add the onion and cook gently for a couple of minutes
  7. Add the curry paste to the pan and coat all the chicken and onion and cook for another couple of minutes
  8. Add the tinned tomatoes, mix and allow the curry to simmer for 15 minutes
  9. Remove the butternut squash from the oven and add to the curry
  10. Add the alpro coconut cuisine and mix well
  11. Simmer for five minutes then stir in the spinach and remove from the heat
  12. Serve with basmati rice
  13. Enjoy!

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