BUTTERNUT SQUASH & CHICKEN ROGAN JOSH
This dish is great for freezing so one for the OAMC cookbook. Make double and leave to cool completely before freezing. Defrost throughly before gently reheating..
Provided by Pink Penguin
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan & cook the onion & butternut squash on a low heat for 15 minutes Add the tomatoes & cumin seeds, then cook for a further 5 mins until the tomatoes are soft & pulpy.
- Stir in the paprika, curry paste & stock & bring to the boil.Add the chicken & simmer gently for 15-20 mins, cover with a lid half way through, until the chicken is cooked through.Meanwhile cook the rice according to your own method.
- Season the curry & add lemon juice to taste.Serve with the rice & scatter with coriander leaves.
Nutrition Facts : Calories 709.1, Fat 24, SaturatedFat 5.6, Cholesterol 96.4, Sodium 320.2, Carbohydrate 85.6, Fiber 9.6, Sugar 13.3, Protein 41.7
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