Juggling a full-time working day and energetic kids requires energy on both parts! Sometimes that energy is compromised by fussy eaters! One of my biggest challenges is finding tasty nutritious food that leaves the plate clean! My curry hides a veggie punch hidden behind the sweet and mild spices and tender chicken to keep the little rascals fuelled! We love to take this curry on the go in our Thermos so I can guarantee happy, full tummies wherever we go!See method...
- Heat the oil in a saucepan. Add the onion and ginger, if using, and sauté gently, stirring for 5 minutes. Add the curry paste and fry, stirring for 30 seconds.
- Add the remaining ingredients, bring to the boil, reduce the heat, cover and simmer for about 12 minutes until the squash is tender and the chicken is cooked through.
- Place in a bowl and mash until smooth or blend in a food processor until you have reached your desired consistency.
- Freeze in individual portions. Thaw overnight in the fridge or for 1-2 hours at room temperature, then microwave or reheat in a small pan until piping hot. Stir and allow to cool before serving.
- Tip: You can freeze the remainder of the can or carton of coconut milk for use another day.
- 1tbsp sunflower oil
- 1 small onion, peeled and chopped
- 1/4tsp fresh ginger, grated (optional)
- 1 1/2 mild curry paste e.g Korma
- 100ml (3½fl oz) unsalted fresh chicken stock or water
- 100ml (3½fl oz) coconut milk
- 4 dried apricots, roughly chopped
- 1/4 (about 150g/5½oz) small butternut squash, peeled and finely diced
- 1 small chicken breast, cut into small cubes.
Easy to makeWow was very impressed with the flavour, good enough for adults too!
Very goodMy son Tommy loved this. Thank you for the help to feed our picky eaters!