Butternut squash and chicken rogan josh recipe

218 ratings Rate
  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 536 calories / serving
  • Freezable
  • Healthy
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Heat the oil in a large pan and cook the onion and butternut squash on a low heat for about 15 minutes. Add the tomatoes and cumin seeds, then cook for a further 5 minutes until the tomatoes are softened and pulpy.

Stir in the paprika, curry paste and stock and bring to the boil. Add the chicken and simmer gently for 15-20 minutes, covering with a lid half way through, until the chicken is cooked through. To check that the chicken is completely cooked, pierce a thick piece gently with a skewer - it's ready when the juices run clear.

Meanwhile, cook the rice according to the packet instructions.

Season the curry and add lemon juice to taste. Spoon into serving bowls with the drained rice and scatter with coriander leaves.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2tbsp sunflower oil
  • 1 onion, sliced
  • 1 butternut squash, peeled and diced
  • For the garnish

  • 4 tomatoes, deseeded and finely chopped
  • 1tsp cumin seeds
  • 1tsp paprika
  • 2tbsp medium hot curry paste, such as Pataks Madras
  • 500ml chicken stock
  • 4 skinless chicken breasts, cubed
  • 200g basmati rice
  • juice of 1 lemon
  • handful fresh coriander leaves, torn
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  • Energy 2262kj 536kcal 27%
  • Fat 10.3g 15%
  • Saturates 1.4g 7%
  • Sugars 15g 17%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 63.1g Protein 44g Fibre 6.9g


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