A creamy curry is the perfect dinner to make on a cold autumn day (Image: Getty)
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 , 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.
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This tasty curry has four of your five a day so it healthy as well as tasty (Image: Getty)
How to make Jamie Oliver’s chicken and butternut squash curry
Ingredients (serves four)
- 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
Jamie Oliver desribed this dish as ‘perfect for the whole family’ (Image: Getty)
Method
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 regularly.
Add two heaped tablespoons of korma paste and cook everything for five more minutes or until the vegetables have begun to soften.
Slive the chicken breasts into three-centimetre pieces and add to the pan along with the 50g of ground almonds. Make sure to keep stirring the mixture so everything is fully coated.
Pour the 500ml of chicken stock and the one tin of chickpeas (including the juices) into the pan. Cook for eight more minutes or until the chicken is fully cooked through and the sauce has thickened.
Stir in most of the reserved coriander leaves and add one tablespoon of mango chutney, then season the sauce with salt and pepper.
Add two tablespoons of natural yoghurt to the pan, give it a good mix, then scatter over the remaining coriander leaves.
Your tasty curry is now ready to serve with some rice or nann bread with an extra spoonful of mango chutney.