healthy butternut and chicken masala curry

CHICKEN AND BUTTERNUT SQUASH MASALA CURRY

INGREDIENTS:

1 Onion
2 Cloves of garlic
5cm Ginger
2 large Chicken breast
400g Tin of chopped tomatoes
200g light coconut milk
2tsp masala paste
1tsp masala curry powder
500g Butternut squash
1tsp dried chilli flakes (optional)

PREP TIME: 7 min, COOKING TIME: 50 min, SERVINGS: 3-4

slimming world curry recipe

HOW TO MAKE:

-Chop butternut squash into chunky cubes and place on a roasting tin (You can also use pre chopped frozen squash)
-Scatter Masala powder over the squash making sure its all covered, then place in a preheated oven on 200degrees for around 30min
-Meanwhile, chop onion and grate garlic and ginger all into a heated pan (using low calorie spray) and fry for a few minutes until the onion has softened
-Add chopped chicken breast and cook for around 8-10min. The chicken should be cooked about 90% – don’t worry if its not fully cooked as it will continue to cook in the sauce once you’ve added it
-Add in masala paste, tin of chopped tomatoes and light coconut milk – stir well. Bring to a boil and turn down the heat to simmer for approx. 30 min
-Take out your butternut squash from the oven and transfer it into your curry and mix in.  Add your chilli flakes now if you wish to add more heat
-let simmer for another 10min before serving with rice

TIP: Boil rice with turmeric to get a beautiful yellow looking authentic rice

SYNS: 13 syns in total (will serve 3 – 4 people)

Slimming World masala curry recipe

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