Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Chicken, butternut squash and peanut curry
With warming turmeric and lighter coconut milk, this curry is packed with flavour
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Ready in 1 hour
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Cooking time 50 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp sunflower oil
- 1 large onion, sliced
- 3 cloves of garlic, crushed
- 1 tbsp grated ginger
- 1 red chili, deseeded and diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- 400g butternut squash, peeled and cut into 1cm cubes
- 400 ml lighter coconut milk
- 3 tbsp smooth peanut butter
- 460 g chicken breast fillet portions, cut into strips
- 100g baby-leaf spinach
- 2 medium tomatoes, diced
- 1 handful coriander, roughly chopped
- 2 tbsp unsalted peanuts, toasted and chopped
Method
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1
Heat the oil in a large casserole dish with a lid. Add the onion and fry for 10 minutes until golden and softened. Add the garlic, ginger and chilli and cook for a further 1 minute. Add the dried spices and cook for another 1 minute.
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2
Stir in the butternut squash, then add the coconut milk, 100ml water and the peanut butter. Season, cover with the lid and simmer for 10 minutes.
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3
Add the chicken, spinach and tomatoes, remove the lid, then simmer for 30 minutes, until the squash is tender but not falling apart and the sauce has thickened. Remove from the heat and stir through most of the coriander, reserving a little to garnish. Sprinkle over the remaining coriander and the chopped peanuts to serve.
