Chicken & Butternut Squash Curry

A Sunday roast without the potatoes always offers a pretty good healthy weekend option but I also like a nice curry on a Sunday afternoon, this protein rich meat and vegetable curry made from scratch really hits the spot and is exactly what I will be eating today!

Ingredients (serves 4-6)

1 Butternut Squash peeled and chopped evenly
4-6 Skinless Chicken Breasts cubed
1 Large Onion sliced
3 cloves Garlic crushed and minced
3 teaspoons of Curry Powder
3 teaspoons of Garam Massala
1 teaspoon of Turmeric
1 teaspoon of Ground Ginger
1 teaspoon of Cumin
1 teaspoon of Allspice
1 teaspoon of Cinamon
1 teaspoon of Ground Coriander
1 teaspoon of dried Chilli Flakes
Handful of chopped fresh Coriander
1 400g tin chopped tomatoes
1 tablespoon of Tomate Puree
2 desert spoons of Hemp or Coconut Oil

Directions

1. Heat half the oil in a large pan over a medium heat
2. Add the Onions and Garlic and fry gently until soft and translucent
3. Add the remaining oil and all the spice and toast gently for a minute or two - this is really important as it unlocks the flavour in the spices
4. Now add the chicken and stir in until the meat has a good spice covering
5. Add the chopped tomatoes and tomato puree. At this point take the tomato tin and half fill it with water and add this to pan.
6. Season with salt and pepper. Reduce the heat and simmer for approx 20 minutes
7. After 20 minutes add the cubed Squash and cook for a futher 10-15 minutes until the squash softens but remains firm enough to maintain its shape.
8. Finally mix in the fresh coriander before serving.