Chicken and Roasted Butternut Squash Curry
with Fluffy Rice
We love good Butternut Squash Curry with Chicken and Fluffy Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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 conflict 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.
1 unit(s)
Butternut Squash
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 pack(s)
Green Beans
280 grams
Diced Chicken Breast
150 grams
Basmati Rice
1 sachet
Tomato Puree
1 pot(s)
North Indian Style Spice Mix
100 milliliter(s)
Water for Curry
1 sachet
Vegetable Stock Powder
(ContainsCelery)150 grams
Sour Cream
(ContainsMilk)Not included in your delivery
300 milliliter(s)
Water for the Rice
Preheat your oven to 220°C. Trim the butternut squash, halve lengthways and scoop out the seeds. Chop widthways into 1cm slices, then chop into 1cm chunks (no need to peel). TIP: They need to be cut really small so they cook quickly. Pop on a large baking tray in a single layer, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop into thirds.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt and stir in the rice. Lower the heat to medium and pop a lid on the pan. 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).
Heat a drizzle of oil in a saucepan on medium heat. Once hot, add the chicken and stir fry until browned on the outside, 4-5 mins. Stir in the onion and cook until softened, 4-5 mins, stirring occasionally. Once the onion is soft, add in the garlic, tomato puree and North Indian-style spice mix. Cook for 1 minute, stirring continuously. Then pour in the water for the curry (see ingredient list for amount) and stir in the vegetable stock powder.
Add the green beans, stir together well, bring to a simmer, then reduce the heat. Cover the pan with a lid or some tightly fitting kitchen foil. Cook until the beans are tender and the chicken is cooked, about 7-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. TIP: The mixture will be quite thick so check occasionally to make sure it is not catching and stir if necessary. When the beans are tender, pour in the sour cream and stir until completely combined. Remove from the heat if the butternut hasn't finished cooking.
Once cooked, add the roasted squash to the curry, together with any cooking juices from the baking tray and stir gently until well combined. Bring the mixture back up to the boil on medium heat and add a splash of water if it's a bit thick. Remove from the heat. Taste and add salt and pepper if you feel it needs it. Fluff up the rice with a fork and divide it between bowls. Top with your curry and enjoy!