RECIPE: Chicken and butternut squash curry

This is a great autumnal curry dish for those 5:2 fast days


by Fiona Day |
Published on

Add the oil, chopped onion, ginger, garlic and chilli and cook gently till the onion is translucent.

Add the chicken and seal on all sides

Add the butternut squash and beans and mix well before adding in the passata and coconut milk

Simmer gently for 30 minutes or so until the squash is cooked through and the sauce has reduced a little.

Add salt and pepper to taste and serve with dry fried cauliflower rice.

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