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Chicken, Chickpea & Butternut Curry
From instagram.com
A rich, warming curry with butternut squash, chicken and chickpeas, thickened with ground almonds and finished with yoghurt and fresh coriander.
| 600 g butternut, peeled & diced | Fry butternut, onions & coriander stalks in oil, 15 min | Stir in curry paste, cook 5 min | Add chicken & ground almonds, coat well | Pour in stock & chickpeas, simmer 8–10 min until chicken cooked | Stir in coriander leaves, mango chutney; season to taste | Swirl through yoghurt, top with remaining coriander, serve |
| 2 onions, chopped | ||||||
| 1 bunch fresh coriander stalks, finely chopped | ||||||
| 1 tbsp olive oil | ||||||
| 2 heaped tbsp curry paste | ||||||
| 2 x 150 g chicken breasts, diced | ||||||
| 50 g ground almonds | ||||||
| 500 ml chicken stock | ||||||
| 1 x 400 g tin chickpeas (liquid included) | ||||||
| 2 tbsp plain yoghurt | ||||||
| 1 tsp mango chutney (optional) | ||||||
| fresh coriander leaves, picked |
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