Ingredients

The following ingredients have 4 Servings
  • ½ medium butternut squash (peeled, cubed (approx. 500g/1.1lb))
  • 3 medium chicken breasts (skinless, diced)
  • ½ cup less 1tbsp red lentils (rinsed)
  • ½ cup coconut milk
  • 1⅙ cups chicken/vegetable stock (hot)
  • 1 very large onion (or 2 small/medium, roughly chopped)
  • 3 garlic cloves (roughly chopped)
  • 1 tablespoon fresh ginger (finely chopped)
  • 1-2 green chilli (chopped)
  • 1 teaspoon turmeric and coriander powders, garam masala (each)
  • 1⅓ teaspoons cumin powder
  • 1 teaspoon lemon juice
  • 4 tablespoons vegetable/olive oil
  • 6 tablespoons cilantro/fresh coriander (finely chopped)
  • Fine sea salt and pepper (for frying the chicken and roasting the squash)

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the buttenut squash on a large baking tray lined with parchment paper, season, drizzle with 2 tablespoons of oil and pop in the oven for 40-45 minutes or until tender and lightly browned.
  • While the squash is in the oven prepare the quick curry sauce. Pulse the onion, garlic, ginger and chili until well combined and there are no large pieces.
  • In a large saucepan heat up 2 tablespoons of oil, add the onion mixture and cook over a low/medium heat for about 5 minutes stirring often. Add the turmeric, cumin, coriander and garam masala, stir and cook for another minute or 2.
  • Add the lentils, stock and coconut milk, stir, cover and bring to the boil then simmer for about 15 minutes, until the lentils are fully cooked. Remove from the heat and stir in the lemon juice. Set aside.
  • Fry the chicken pieces in 1 tablespoon of oil over a medium heat, turning often, for about 4 minutes (try not to overcook the chicken but do ensure it's not pink).
  • Add the chicken and the roasted squash into the curry (along with any juices from roasting and frying). Heat up again if needed, adjust the seasoning as necessary, stir in the fresh cilantro and enjoy!