Butternut Squash & Chicken Rogan Josh |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This dish is great for freezing so one for the OAMC cookbook. Make double and leave to cool completely before freezing. Defrost throughly before gently reheating.. Ingredients:
2 tablespoons sunflower oil |
1 onion, sliced |
1 butternut squash, diced |
4 tomatoes, chopped |
1 teaspoon cumin seed |
1 teaspoon paprika |
2 tablespoons hot curry paste |
1 pint chicken stock |
4 chicken breasts, cubed |
200 g basmati rice |
1 lemon, juice of |
fresh coriander leaves, torn |
Directions:
1. Heat the oil in a large pan & cook the onion & butternut squash on a low heat for 15 minutes Add the tomatoes & cumin seeds, then cook for a further 5 mins until the tomatoes are soft & pulpy.
2. Stir in the paprika, curry paste & stock & bring to the boil.Add the chicken & simmer gently for 15-20 mins, cover with a lid half way through, until the chicken is cooked through.Meanwhile cook the rice according to your own method.
3. Season the curry & add lemon juice to taste.Serve with the rice & scatter with coriander leaves.
|
|