This curry should come with an addiction warning. I have literally just licked the pan and am wondering if it would be wrong to finish off the rest for breakfast?? Maybe….
It’s not the lowest calorie dish, but it is full of good-for-you-fats, fibrous carbs and lean protein which will fill you up and boost your nutrient levels, so tuck in without guilt!
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| Prep Time | 10 Mins |
| Cook Time | 40 Mins |
| Servings |
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Ingredients
- 1 butternut squash Peeled and cubed
- 1 Tsp chilli powder
- 1 Tsp curry powder
- 1/2 Tsp cayenne pepper
- 1/2 Tsp ground turmeric
- 2 Garlic cloves Peeled chopped(Omit for low FODMAP)
- 2 Inches ginger Peeled and chopped
- 3-4 chicken breasts Cubed
- 1 Tin Coconut milk
- 3 Tbsp peanut butter
- 3 Tbsp Red Thai curry paste
- 1 Tin chopped tomatoes
- 3 Large handfuls kale
- 1 Handful fresh coriander Chopped
Ingredients
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Instructions
- Mix the chilli, curry powder, cayenne and turmeric with the butternut squash and set aside.
- Gently fry the ginger, garlic (if using) and the chicken in some oil of your choice until the chicken is browned. (If cooking low FODMAP you can use garlic olive oil for flavour.)
- Add the coconut milk and peanut butter and bring to the boil then add the curry paste and tinned tomatoes along with half a tin of water (or more if you need it).
- Lastly add the spicy butternut squash, bring to the boil and simmer until the squash and chicken are cooked (about 30 mins). I like to pop a lid on to keep the moisture in.
- Lastly add the kale and coriander and cook for a few more minutes until wilted and serve with some delicious green veggies or cauliflower rice.
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