Chicken, spinach and butternut squash curry
Serves 4 - 283 calories/8g fat/1g saturated fat
Ingredients
1 tbsp vegetable oil
1 medium onion, peeled and chopped
6 skinless, boneless chicken thighs (about 450g/1lb), diced
1 medium butternut squash, 600g (1lb 5oz) peeled weight, chopped
2 garlic cloves, crushed or finely chopped
2-3 tbsps curry paste
400g (14oz) can chopped tomatoes
400ml (14fl oz) chicken stock
200g (7oz) washed baby spinach
Salt and freshly ground black pepper
Method
Heat the oil in a pan and cook the diced onions for 2-3 minutes. Add the chicken and cook for 3-4 minutes. Add the squash, garlic and paste then cook for 2-3 minutes.
Add the tomatoes and stock, bring the boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally. Remove the lid and simmer for 10 minutes.
Add a little more stock if needed. Stir in the spinach, cover and wilt for 1-2 minutes. Season to taste.