Simple Chicken and Squash Curry

Name: Simple Chicken and Squash Curry
Prep time: 9 min
Cook time: 20 min
Total time: 29 min
Yield: 1 serving
Ingredients: 3 cloves garlic, peeled; 1 long red chilli, chopped (optional, remove seeds if you like some heat, but not too much); 50 grams (2" piece) fresh ginger, peeled and roughly chopped; 1/4 cup tomato paste; 1 tbsp ground coriander; 1 tsp ground cumin; 1/4 cup olive oil; 1 medium yellow (cooking) onion; 600 grams (1.4 lbs) boneless/skinless chicken thighs, cut into 1" inch cubes; 1 tsp fine sea salt; 1 tsp fresh ground black pepper; 2 oz. cans coconut milk (28 oz. or 800 ml total); 700 grams (1.5 lbs) butternut squash, peeled chopped into 1" pieces; 200 grams green beans, trimmed; 4 cups steamed rice, cooked as per package instructions, for serving; 1/2 cup fresh mint leaves, torn, to serve

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Prep Time
9 mins
Cook Time
9 mins
Total Time
29 mins
Course
Main Course
Cuisine
Indian

Simple Chicken and Squash Curry

Christopher Scott

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Quick and easy One Pot Chicken and Squash Curry.

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Ingredients

3 cloves garlic, peeled
1 long red chilli, chopped (optional, remove seeds if you like some heat, but not too much)
50 grams (2" piece) fresh ginger, peeled and roughly chopped
1/4 cup tomato paste
1 tbsp ground coriander
1 tsp ground cumin
1/4 cup olive oil
1 medium yellow (cooking) onion
600 grams (1.4 lbs) boneless/skinless chicken thighs, cut into 1" inch cubes
1 tsp fine sea salt
1 tsp fresh ground black pepper
2 oz. cans coconut milk (28 oz. or 800 ml total)
700 grams (1.5 lbs) butternut squash, peeled chopped into 1" pieces (pre-chopped frozen squash works well here)
200 grams green beans, trimmed
4 cups steamed rice, cooked as per package instructions, for serving
1/2 cup fresh mint leaves, torn, to serve