This is a relatively quick and easy curry to make. Stunningly beautiful colours too!
Coconut, chicken and butternut Caribbean curry 304.5 calories
530g Butternut Squash, Winter, Raw, Unprepared, Average
15ml Olive Oil
215g Chicken, Breast, Fillets, Skinless & Boneless
125g Onions
10g Garlic, Minced, Paste
400ml/1 can Coconut milk
135g Red Peppers
25ml/ ½ Lime Lime, fresh
40g Jalapenos, in Brine
10g Mild Caribbean Style Curry Powder
75g Petit Pois, Frozen
Preparation:
Peel and chop butternut squash into 2cm cubes. Peel and dice onion. Core, de-seed red pepper and cut into bite sized pieces. Drain and roughly chop jalapeno peppers. Cut the chicken breast into bite sized chunks. Squeeze the juice from half a fresh lime
Method:
Use half the oil to coat and roast the butternut chunks – either on a baking sheet in a pre-heated oven (200 degrees) for about 30 minutes, or in an air fryer, 180 degrees for 15 minutes. Stir/turn halfway through to ensure even cooking and browning. Set aside.
Put the remaining oil into a large work or frying pan and heat over a medium heat. Add the chopped onions and cook for about 5 minutes, stirring to ensure even cooking. Add the chicken chunks and stir until the chicken is browned (but not cooked through). Remove the chicken pieces and set aside.
Add the Caribbean curry spice and garlic paste to the frying onions. Add the tin of coconut milk and lime juice and stir to combine. Bring to a simmer. Add the chopped red pepper and jalapeno. Add the chicken, cooked butternut squash and the peas. Bring to a boil, and turn down to a low simmer. Leave to simmer for 20 minutes.
You may wish to sprinkle with some chopped fresh coriander before serving with rice.
Nutrition Data Per Serving
Calories (kcal) 304.5
Protein (g) 18.8
Carbohydrate (g) 19.8
Fat (g) 17.1
Fibre (g) 4.0
Fruit & Veg 2.7