Bamford & Norden October 2018

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Chicken,
Butternut Squash
& Sweet Potato
Curry
Serves 4
INGREDIENTS
250g chicken breast meat, diced
2 sweet potatoes, peeled and cut into chunks
1 small butternut squash, peeled, deseeded and
cut into chunks
2 red peppers, deseeded and cut into chunks
1 onion, peeled and chopped
6 cloves garlic, crushed
25g root ginger, peeled and finely chopped
½ tsp chilli powder
1 heaped tbsp ground coriander
1 heaped tsp ground cumin
1 tsp paprika
2 tsp curry powder
1 tsp garam masala spice
1tsp turmeric
700mls boiling water
3 heaped tbsp. tomato puree
1 bag spinach leaves
100g yogurt
Handful chopped coriander
1tsp sugar
METHOD
1. Preheat oven to 200°c / Gas 7
2. Place chicken pieces, peppers, butternut
squash and sweet potato in a roasting tin
and spray or sprinkle with a little oil and salt
and pepper. Roast for 15-20 mins.
3. Meanwhile make the curry sauce by
frying the onion in a little oil for 5-8 mins.
Stir in the garlic, ginger and spices and
cook for 1-2 mins. Add the tomato puree
and boiling water then bring to the boil and
cook for 15 mins, reduce the heat and cook
for a further 15 mins, adding the spinach
2 mins before end of cooking time. Remove
from the heat and stir in the yogurt, fresh
coriander, sugar and the cooked chicken
and vegetables.
Mix together well.
4. Serve with plain boiled
or pilau rice
Recipe kindly supplied
by Heather Williams
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