Chicken and butternut curry

Serves: 4
Time to make: 40 mins

Total cost: $ 13.16 / $ 3.29 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

oil spray
500g chicken thigh fillets, trimmed, diced
1 red onion, cut in thin wedges
1 1/2 tablespoons Indian korma curry paste
400g can diced tomatoes
1 cup salt-reduced chicken stock
750g butternut squash, peeled, seeded, cut in 2cm cubes
1 large courgette, trimmed, sliced
1 teaspoon brown sugarlight brown cane sugarX
lime juice, to taste, plus lime wedges, to serve
4 cups steamed basmati rice
chopped fresh coriandercilantroX, to garnish

Nutrition Info

Kilojoules 2080kJ
Calories 497cal
Protein 33g
Total fat 10g
Saturated fat 3g
Carbohydrates 70g
Sugars 12g
Dietary fibre 7g
Sodium 370mg
Calcium 100mg
Iron 4mg

Instructions

1 Heat a large frying pan or wok with oil and place over a high heat. Add chicken, in batches, and cook for 2-3 minutes until golden. Remove and set aside.

2 Spray pan with a little more oil. Add onion and cook, stirring occasionally, for 3-4 minutes until golden. Add curry paste. Cook, stirring, for 1-2 more minutes or until fragrant. Add tomatoes, stock and butternut. Bring to the boil then cover. Reduce heat to low and simmer for 15 minutes or until butternut is tender.

3 Return chicken to pan with courgette. Simmer for 3 more minutes or until chicken is cooked through. Remove from heat. Add brown sugar and lime juice to taste. Serve with rice and garnish with coriander and lime wedges.

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