Butternut Squash Chicken Korma with Stir Fried Green Beans
A healthy and tasty chicken korma for a Sunday night. The butternut squash adds a lovely sweetness to the sauce and soaks up the spices really well. Adding the chicken to the simmering sauce towards the end means it doesn’t dry out and stays soft and tender. Some ground almonds gives a nutty creaminess which you want from a korma and some crunchy stir fried beans with garlic, shallots, nigella seeds and toasted almonds gives colour and texture. Some flatbreads, naan, chapatis or fluffy rice are the perfect sides.
(Serves 4 - £1.56 per serving)
Fry a roughly chopped onion with a pinch of salt in a large pan with a little olive oil until golden and softened (this will take at least 10-15 minutes). Add 1 tbsp finely grated ginger and a couple of crushed cloves of garlic, stir for a couple more minutes. Add 2 heaped tbsps of medium curry powder, stirring all the time.
Add four chicken breasts cut into large chunks, 1 tbsp tomato puree and 6 tbsps ground almonds. Stir over a medium heat so the chicken is well coated in the spices and the almonds are slightly toasted.
Add 400ml-500ml chicken stock and 1 small butternut squash which has been peeled and chopped into 2cm pieces (you want the liquid to just cover the chicken).
Simmer with a lid off over a low heat for 20 minutes until the squash and chicken are cooked through and the sauce has thickened. Add 75g natural yoghurt, the juice of a lime, 1 tbsp mango chutney, some seasoning and a handful of chopped coriander. Taste and adjust accordingly.
Serve with some stir fried green beans which have been fried over a high heat with some flaked almonds and 1 tsp nigella seeds, some fluffy rice and naan.