Butternut Squash Curry Chicken & Rice

Directions

1. 1

   Cut the butternut squash into 2-3cm chunks, pop in into a large baking tray. Drizzle some avocado oil and season with salt and pepper. Bake in the preheated oven at 200 degrees C until golden, 25-30 mins.

2. 2

   Cook the rice according to the package instructions.

3. 3

   Cut the broccoli stems into small pieces and leave aside.

4. 4

   Heat a drizzle of ghee or avocado oil in a large frying pan, add the diced chicken and fry for 4-5 minutes. Now add the salt, pepper, paprika, ginger powder, curry powder, minced garlic, tomato paste and water. Mix well and let it cook for another 4 minutes.

5. 5

   Stir in the broccoli and bring to a boil and cover with a lid and simmer until the broccoli is just tender.

6. 6

   Next, add in the cornflour and the creme fraiche and bring back to a boil, then remove from the heat.

7. 7

   When the butternut squash is roasted, stir it through the curry.

8. 8

   Now fluff up the rice with a fork and share between your containers and top with the chicken curry and some chopped fresh parsley. Enjoy!