Chicken Squash & Pepper Coconut Curry

Name: Chicken Squash & Pepper Coconut Curry
Cook time: 90 min
Yield: 4 servings
Ingredients: 8 whole chicken thighs - bone in skin on; 6 curry leaves - fresh (possible); 1 teaspoon mustard seeds; 2 cardamom pods; 2 onions; 5 cloves garlic; 1 chillies (chopped); 1 dessert spoon ginger (finely chopped); 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon medium curry powder; 0.5 teaspoon ground turmeric; 0.5 butternut butternut squash (peeled and chopped); 1 red red pepper (roughly chopped); 1 can coconut milk; lemon (squeeze of)

A fragrant curry using whole chicken thighs with coconut based sauce, serve with basmati rice and raita.

Yield4 servings

Cook time90 minutes

Ingredients

Directions

1
Season the chicken with salt and pepper.
2
Pan fry the chicken skin side down until golden. Turn and do the same on the other side. Remove the chicken and set aside.
3
Add the curry leaves and mustard seeds and temper in the oil for just under a minute. When the seeds start to pop add the onions and 1/2 teaspoon of good salt. Stir and cook until soft.
4
Add the garlic, ginger and chilli and cook for a minute.
5
Stir through all of the spices and cook for 30 seconds.
6
Add the squash and pepper, stir and then pour in the coconut milk. Bring to a simmer and return the chicken to the pan along with any juices.
7
Place a lid on and simmer in a low heat for 1 hour removing the lid for the last 30 minutes to thicken. Stir occasionally.
8
Check for seasoning and finish with a squeeze of lemon and coriander.

See on Instagram

Related recipes

Air Fryer Miso Glazed Salmon

Bacon & Leek Pasta Bake

Caramelised Peaches, Parma Ham, Pesto & Burrata with Rocket

Carrot Cake