Spicy Autumn Chicken

ingredients for 4
~350g or 2 chicken breasts, skinned and cut into large chunks
450g (1lb) butternut squash, peeled, deseeded and cut into chunks
2 large onions, diced
3 tablespoons (half a jar) mild curry paste
400g (1 tin) chopped tomatoes
400g (1 tin) chickpeas
few cubes frozen spinach (optional)
salt and pepper, to taste

  1. Heat the oil in a large saucepan or wok, and fry the onions until starting to colour.
  2. Add the chicken and fry until browned. Stir in the curry paste and cook briefly.
  3. Add the tomatoes, and half a tin of water. Stir in the squash.
  4. Cover the pan and simmer for 30 minutes, or until the squash is tender.
  5. Stir in the chickpeas, season to taste, and allow to cook for a final 5 minutes.
  6. Serve with rice or naan.

Top tips:

  • Freezes well
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