Name: Chicken and butternut curry with cumin and coriander rice
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 2 onions finely chopped; 1 red chilli finely sliced; a small chunk ginger finely chopped; 1 tbsp ground coriander; 1 tbsp turmeric; 1 tbsp medium curry powder; 8 skinless, boneless chicken thighs quartered; 400g tin coconut milk; 400ml chicken stock; 400g butternut squash peeled and cut into chunks; ½ a small bunch coriander chopped; 300g basmati rice; 2 tsp cumin seeds; ½ a small bunch coriander finely chopped

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Chicken and butternut curry with cumin and coriander rice

Chicken and butternut curry with cumin and coriander rice

Sarah Cook

Published: December 19, 2016 at 2:32 PM

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Serves 4

A little effort

Total time: 1 hr and 30 mins

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An easy chicken curry that beats a takeaway any day. With butternut squash and fresh coriander as well as Indian spices it's a curry to serve to friends for a casual dinner-party main

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Ingredients

Nutrition

2 tbsp vegetable oil
2 onions

finely chopped
1 red chilli

finely sliced
a small chunk ginger

finely chopped
1 tbsp ground coriander
1 tbsp turmeric
1 tbsp medium curry powder
8 skinless, boneless chicken thighs

quartered
400g tin coconut milk
400ml chicken stock
400g butternut squash

peeled and cut into chunks
½ a small bunch coriander

chopped

rice

300g basmati rice
2 tsp cumin seeds
½ a small bunch coriander

finely chopped

Nutrition: per serving

kcal770
fat29.8g
carbs74.9g
fibre5g
protein48.3g
salt0.7g

Method

step 1

Heat the oil in a deep frying pan or casserole, add the onion and fry until softened and golden. Stir in the chilli, ginger and spices for a minute, followed by the chicken, coconut milk and stock. Bring to a simmer, then cover and cook for 30 minutes.
step 2

Remove the lid, stir in the squash and simmer for 15-20 minutes more until both squash and chicken are tender and sauce is reduced to a nice consistency.
step 3

Meanwhile, cook the rice until tender and drain well. Toast the cumin seeds in a small, dry pan for a couple of minutes until fragrant. Stir through the cumin seeds and chopped coriander.
step 4

Stir the rest of the coriander into the curry and serve with the cumin and coriander rice.

Authors

Sarah Cook

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