Chicken and butternut curry

Serves: 4

Time to make: 40 mins

Ingredients

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spray oil

500g chicken thigh fillets, trimmed, diced

1 red onion, cut in thin wedges

1 ½ tablespoons Indian korma curry paste

400g can diced tomatoes

1 cup salt-reduced chicken stock

750g butternut squash, peeled, seeded, cut in 2cm cubes

1 large courgettezucchiniX, trimmed, sliced

1 teaspoon brown sugarlight brown cane sugarX

lime juice, to taste, plus lime wedges, to serve

4 cups steamed basmati rice

chopped fresh coriandercilantroX, to garnish

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Instructions

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1 Heat a large frying pan or wok with oil and place over a high heat. Add chicken, in batches, and cook for 2-3 minutes until golden. Remove and set aside.

2 Spray pan with a little more oil. Add onion and cook, stirring occasionally, for 3-4 minutes until golden. Add curry paste. Cook, stirring, for 1-2 more minutes or until fragrant. Add tomatoes, stock and butternut. Bring to the boil then cover. Reduce heat to low and simmer for 15 minutes or until butternut is tender.

3 Return chicken to pan with courgette. Simmer for 3 more minutes or until chicken is cooked through. Remove from heat. Add brown sugar and lime juice to taste. Serve with rice and garnish with coriander and lime wedges.

Variations

Make it gluten free: Use gluten-free varieties of curry paste and stock.

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 33 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 70 g

Sugar 12 g

Dietary fibre 7 g

Sodium 370 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.