Butternut and Chicken Curry

Ingredients

• Squash

  Winter, butternut, raw

  1 cup, cubes or 140g

• Chicken thigh

  Broilers or fryers, meat only, raw

  1 thigh, bone and skin removed or 69g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Curry paste

  1 tsp or 5g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Paprika

  Spices

  ½ tsp or 1g

• Tomatoes

  Red, ripe, raw, year round average

  ¼ cup, chopped or sliced or 45g

Directions

1. Heat the olive oil in a pan over low heat. Add the chopped onion and butternut squash, cooking for about 15 minutes until softened.
2. Add the tomatoes, paprika, curry paste, and chicken stock to the pan. Bring to a boil for a minute or two, then reduce to a simmer.
3. Add the thinly sliced chicken thigh to the pan and simmer gently for 15-20 minutes, covering with a lid halfway through, until the chicken is cooked through.
4. Season the curry with salt and pepper to taste before serving.

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