Butternut squash and chicken rogan josh recipe

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Chickpea&SquashCurry HERO 1490155d 706d 4e9f ac04 ba260f91876f 0 472x310
  • Rating: 5 stars
  • Cost per serving: £1.79
  • 15 mins to prepare and 40 mins to cook Takes: 15 mins to prepare and 40 mins to cook
  • 4 Serves: 4
  • Freezable

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.

Cook's tip
This dish is ideal for freezing so make double the quantity. Leave to cool completely before freezing and defrost thoroughly before gently reheating.

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  • 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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2 of you five-a-day Each serving contains
  • Calories 350 18%
  • Sugar 10g 12%
  • Fat 16g 23%
  • Saturates 3g 15%
  • Salt 1.2g 20%
of an adult's Reference Intake amount. Find out more
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