INGREDIENTS:
- 2 or 3 chicken breasts depending on how big the appetite's are, cubed
- 1 onion chopped
- 2 chunky round slices of butternut squash cubed
- ½ jar of curry paste (I use a mild one if making for the whole family to keep everyone happy)
- 400g tin chopped tomatoes
- Alpro Coconut Cuisine 250 ml carton
- 150g spinach
- Olive oil
INSTRUCTIONS:
- Preheat the oven to 200 ÂșC / gas mark 6
- Put the butternut squash into an oven proof baking tin and drizzle with a little olive oil
- Put the butternut squash into the oven and roast for approximately 20 minutes (this helps it retain it's shape rather than go mushy in the pan, and tastes even better)
- While the butternut squash is roasting get on with cooking the rest:
- Heat 2 tsp of oil in a large saucepan and add the chicken and brown on all sides.
- Add the onion and cook gently for a couple of minutes
- Add the curry paste to the pan and coat all the chicken and onion and cook for another couple of minutes
- Add the tinned tomatoes, mix and allow the curry to simmer for 15 minutes
- Remove the butternut squash from the oven and add to the curry
- Add the alpro coconut cuisine and mix well
- Simmer for five minutes then stir in the spinach and remove from the heat
- Serve with basmati rice
- Enjoy!
Source: Cherished By Me
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