Chicken and butternut curry

Instructions

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.