Gordon, in 'n oogwink: Chicken and butternut squash curry

Gordon, in 'n oogwink: Chicken and butternut squash curry

This is how we do a midweek curry in a hurry at home. It’s one of the easiest and quickest curries, especially if you grate rather than dice the squash and onion, and cut the chicken into small cubes.

DIEN 4

½ butternut squash, preferably the seed-free ‘neck’ end, geskil

vegetable oil, for frying

2½ tsp garam masala

1 large red onion

1 brandrissie, deseeded if you want a milder heat

2.5cm piece of fresh ginger, geskil

2 chicken breasts, in blokkies gesny

50g frozen peas

240g canned tomatoes

250ml coconut milk

2 tbsp chicken or vegetable stock

30g fresh spinach

sea salt and freshly ground black pepper

  • Place a high-sided, nonstick frying pan over a medium-high heat.
  • Intussen, use the large side of a box grater to coarsely grate the squash.
  • Add a drizzle of oil to the pan, then add the grated squash. Season with salt, then stir in the garam masala.
  • As the squash cooks, peel and grate the onion and add it to the pan. Stir well and allow to cook for 1-2 minute.
  • Intussen, roughly chop the chilli and add to the pan, then grate in the ginger and allow to cook for 1-2 minute.
  • Make a well in the middle and drizzle in a little oil. Add the diced chicken, season with salt and toss to combine. Cook for 1-2 minute, then add the peas and cook for a further minute.
  • Add the tomatoes, coconut milk and stock, stir well, then bring to the boil and allow to simmer for 4-5 minute, until the chicken is cooked.
  • Stir in the spinach and cook until it has wilted. Remove the pan from the heat and serve with rice and roti.

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