Chicken and Squash Curry

chicken and squash curryThis is the tastiest curry due to the spices, garlic and ginger. you will want to make this over and over again and it freezes well


Serves 4

This is a really tasty curry, the depth of flavours from the spices, garlic and ginger leave you in no doubt that you want to cook it again. It freezes well, so I always make twice the amount, but you need a large casserole dish. Turmeric is one of my favourite ant-inflammatory spices, onions and garlic both support the immune system because of their anti-bacterial qualities. Garlic and ginger have carminative properties, helpful for IBS. I am a huge fan of coconut oil and coconut milk due to their medium chain fatty acids meaning they are used immediately by the liver for energy rather than stored as fat. Coconut oil also helps to speed up metabolism so hugely popular in the sporting world. Squash is a yellow vegetable so it is high in carotenoids excellent for skin, eye and heart health and chicken is a good form of protein helping to nurture our cells.    Enjoy………..


    1. 2 tablespoons ground coriander
    1. 1 tablespoon plus 1 teaspoon pure chilli powder
    1. 1/4 teaspoon turmeric
    1. 3 tablespoons water
    1. 2 tablespoons coconut oil
    1. 3 onions, halved and thinly sliced
    1. 8 garlic cloves, thinly sliced
    1. 1inch piece of fresh ginger, peeled and thinly sliced
    1. 12 curry leaves or 2 dessert spoons curry powder
    1. 2 teaspoons garam masala
    1. 1 teaspoon freshly ground black pepper
    1. 4 chicken breasts, cut into pieces
    1. 1 large baking potato, peeled and cut into 1-inch pieces
    1. 3-4 pounds butternut squash, peeled, seeded and cut into 1/2-inch chunks
    1. One 14-ounce can unsweetened coconut milk
    1. 1 cup chicken stock


    1. In a small non stick pan, toast the coriander, chillie powder and turmeric over moderate heat until fragrant, about 1 minute. Stir in the water to form a paste.
    1. In a large, deep pan, heat the coconut oil. Add the onions, garlic, ginger and curry, cook over a moderately high heat, stirring occasionally, until the onions are translucent, for about 5 minutes. Add in the spices, paste, garam masala and black pepper, cook over a moderate heat, stirring, until the oil separates from the paste, about 2 minutes.
    1. Lightly season the chicken pieces with salt. Add the chicken, diced potato and squash to the skillet and stir to coat with the seasonings. Stir in the coconut milk and chicken stock and bring to a simmer. Cover and cook over moderately low heat until the chicken is cooked through and the potato and squash are tender, about 45 minutes. Using a slotted spoon, transfer the chicken pieces to a bowl.
    1. Season the curry sauce with salt and pepper, pour it over the chicken and sprinkle with chopped coriander. Serve with steamed brown basmati rice and green vegetables, such as broccoli and green beans.

© Ruth Pretty 2011