chicken & butternut squash curry
ingredients
10
count
nutrition
278
calories
total time
30
mins
serves
4
servings
method
ingredients
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
method
- Heat the oil in a deep frying pan, stir in the curry paste and fry for 1 min.
- Add in the chicken, butternut squash and lentils and stir to coat in the curry paste.
- 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.
- Add in the french beans before stirring in the Glenisk Organic Crème Fraîche.
- Check seasoning and add coriander leaves just before serving.
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