Chicken and butternut squash satay curry

• Meat

  • 800 g Chicken (thighs or breast

• Produce

  • 1 Butternut squash, medium to large
  • 1 Coriander, fresh
  • 6 cloves Garlic
  • 1 decent piece Ginger, fresh

• Canned Goods

  • 1 can Coconut milk
  • 3 tbsp Thai red curry paste

• Condiments

  • 1 tbsp Honey
  • 3 tbsp Peanut butter

• Baking & Spices

  • 1/2 tsp Cayenne pepper & turmeric
  • 1 tsp Chili powder & curry powder

• Other

  • rice & poppadums
  • 2 X 400 gram / 14 ounce cans chopped tomatoes

Found on scrummylane.com

Description

Ingredients

• 1 medium to large butternut squash, peeled and chopped into smallish cubes
• 1 teaspoon each chili powder & curry powder
• ½ teaspoon each cayenne pepper & turmeric
• 6 cloves garlic, crushed
• a decent piece of fresh ginger (about 2 thumbs’ widths), peeled and chopped finely
• about 800 grams to a kilo chicken thighs or breast, chopped into small pieces
• 1 can (400 grams / 14 ounces) coconut milk
• 3 tablespoons peanut butter
• 3 tablespoons Thai red curry paste (good quality – authentic Thai brands are good)
• 1 tablespoon honey
• 2 x 400 gram / 14 ounce cans chopped tomatoes
• fresh coriander (cilantro), crushed peanuts & natural yoghurt (I use Greek)
• rice & poppadums

Directions

• Toss the butternut squash in a large bowl with the chili powder, curry powder, cayenne pepper and turmeric, and set aside.
• Heat up a big drizzle of oil in a heavy skillet, then cook the garlic and ginger together for a couple of minutes. Add the chicken and cook for another two minutes or so or until white.
• Add the coconut milk, then stir in the peanut butter*, Thai curry paste and honey.
• Add the butternut squash and spices and the tomatoes, and simmer for about 30 to 40 minutes* or until the chicken is cooked through and the squash is tender. Squish about half of the squash into the curry.
• Serve over rice, garnished with the coriander and peanuts, and with the yoghurt and poppadums on the side.

Nutrition