It can be tricky to decide what to make for dinner during the week, but this flavourful curry is not only tasty but incredibly easy to make. Jamie Oliver’s chicken and butternut squash curry is simple to make as everything is made in one pan, which can save you time on cooking as well as on washing up afterwards, On his website , Jamie said: “Perfect for the whole family, this mild and healthy curry is a real weeknight winner, and a great introduction to spice for little ones. “Boasting four of your five-a-day, it ticks the boxes on the veg front, but also saves on the amount of chicken you need to buy – double win!” This is the perfect autumn dish to warm you up as it is made with seasonal butter squash, tender chicken, and hearty chickpeas with korma sauce to make an extremely comforting and creamy curry.
How to make Jamie Oliver’s chicken and butternut squash curry Two skinless chicken breasts Two onions 600g of butternut squash 50g of ground almonds 500ml of chicken stock Two heaped tablespoons of korma paste Two tablespoons of natural yoghurt One tin (400g) of chickpeas One bunch of fresh coriander (30g) Mango chutney Vegetable oil Salt and pepper Wash the 600g of butternut squash and peel the onions, then chop them into one-centimetre chunks. Pick the leaves from the coriander and finely chop up the stocks. Pour one tablespoon of oil into a large casserole pan, then add the squash, onion and coriander stalks.
Cook for 15 minutes, making sure to stir regularl.
