Chicken & Butternut Squash Curry

Chicken & Butternut Squash Curry

By Cook's Academy

Ingredients

10 Count

Nutrition

278 Calories

Total Time

30 Mins

Serves

4 Servings

Ingredients

1 tbsp Sunflower oil

2 tsp mild curry paste (Patak's Korma Curry Paste)

2 skinless chicken breasts, cut into 2cm cubes

400g butternut squash, peeled and cut into cubes

70g red split lentils

300ml chicken stock

50g french beans

200ml Glenisk Organic Crème Fraîche

10g fresh coriander, leaves chopped

salt and pepper to serve

From Glenisk

Organic Crème Fraîche Where to Buy

Nutritional Information (per serving)

Chicken & Butternut Squash Curry

Method

  1. Heat the oil in a deep frying pan, stir in the curry paste and fry for 1 min.
  2. Add in the chicken, butternut squash and lentils and stir to coat in the curry paste.
  3. Pour in the stock, bring to the boil, then simmer for 15 mins until the chicken and squash are cooked and the lentils have softened.
  4. Add in the french beans before stirring in the Crème fraîche.
  5. Check seasoning and add coriander leaves just before serving.
Ingredients
Method
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