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Chicken & butternut madras

Chicken & butternut madras

By Noah Flores
10’ Prep time
40’ Cook time
50’ Total time
579 Calories
4 Serving

Summary

This chicken and tender butternut squash curry uses the patak's madras curry paste to bring a depth of flavour to the dish and the fresh coriander to bring a fresh, bold and citrusy taste.
Noah Flores 0 Followers

Step by Step

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Step 1

Heat the oil over a medium heat in a large saucepan and cook the onion for 3–4 minutes until softened. Add the chicken and cook for a further 3–4 minutes.
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Step 2

Stir in the curry paste, squash, tomatoes and 150ml of water. Cover and simmer for 25–30 minutes, stirring occasionally, until the squash is tender and the chicken is cooked through with no pink meat.
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Step 3

Divide between shallow bowls and top with a spoonful of yogurt and a sprinkle of coriander. Serve with warm naan bread.

Ingredient

  • Onion
    Onion
    1
  • Chopped tomatoes
    Chopped tomatoes
    400 grams
  • Naan
    Naan
    1
  • Sunflower oil
    Sunflower oil
    1 tbsp
  • Butternut squash
    Butternut squash
    1
  • Cooks' ingredients aromatic coriander
    Cooks' ingredients aromatic coriander
    28 grams
  • Natural yoghurt
    Natural yoghurt
    150 grams
  • Patak's madras spice paste
    Patak's madras spice paste
    2 tbsp
  • Chicken thigh fillets
    Chicken thigh fillets
    1

Nutrition Facts

View nutrition facts
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