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Butternut Squash and Chicken Breast Korma Style Curry
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Butternut Squash and Chicken Breast Korma Style Curry

Butternut Squash and Chicken Breast Korma Style Curry

with Tenderstem® Broccoli and Cardamom Rice

A customer favourite, this Butternut Squash and Chicken Breast Korma Style Curry is a tried-and-tested recipe that always wins with a crowd.

Allergens:
Mustard
Celery
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Curry Powder Mix

150 grams

Basmati Rice

½ sachet(s)

Cardamom Pod

80 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

50 grams

Korma Curry Paste

(Contains Mustard)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Mango Chutney

260 grams

Diced Chicken Breast

Not included in your delivery

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Curry

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Nutritional information

Energy (kcal)907 kcal
Energy (kJ)3796 kJ
Fat33 g
of which saturates16.5 g
Carbohydrate106.4 g
of which sugars30.2 g
Protein46.5 g
Salt3.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Saucepan
Lid
Garlic Press
Large Frying Pan

Instructions

Roast the Butternut
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over half the curry powder and season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Cook the Cardamom Pods
2

Meanwhile, pour the water for the rice (see pantry for amount) and cardamom pods into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Broccoli Time
3

While everything cooks, halve any thick broccoli stems lengthways. Cut the Tenderstem® 
into thirds. Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a large frying pan on medium heat.

Curry Up
4

Once hot, add the korma style paste, garlic and remaining curry powder, stir-fry for 1 min, then stir in the veg stock paste, sugar and water for the curry (see pantry for both amounts).

Add the Creamy and Chutney
5

Stir in the broccoli and bring to the boil. Once boiling, lower the heat, cover with a lid and simmer until the broccoli is just tender, 4-5 mins. 

Once tender, stir in the creme fraiche and mango chutney. Bring back to the boil, then remove from the heat. Season with salt and pepper.

 

Finish and Serve
6

Once the butternut squash is roasted, stir it through the curry. Return the pan to the heat to warm through. Add a splash of water if it's a little too thick.

Fluff up the rice with a fork and remove the cardamom pods.

Share the cardamom rice between your plates, then top with your korma style curry.

Enjoy!