Chicken & Butternut Squash Coconut Curry

2015-09-12
Chicken Coconut Curry
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

The other week I got my hands on the new cookbook from Soulmate Food; Fitness Gourmet (available from Amazon) and have been REALLY impressed by the recipes! I thought I’d share a few of my favourite with you over the next few weeks and let you know how I’ve tweaked them etc.!

 

This recipe in particular is light, tastes delicious and (in my opinion!) is quite unusual as it combines both fruit (banana) and vegetables together in a creamy coconut dish. I served this dish for my mum and boyfriend (as a Saturday night treat!) with oven-baked chicken and chapatis (both of which are optional!).

 

This dish tastes great re-heated the next day (which I did for my lunch!) and can be made vegetarian and vegan by not serving it with chicken – instead you could add some chickpeas for a protein boost just before the end of cooking.

 

NB I tweaked this recipe slightly from the original – I doubled up the portions (because who wants a spare 200ml of tinned coconut milk?!), swapped the sweet potato and parsnip for butternut squash (link below!) and skipped using 1 tsp tamarind paste and 60g goji berries so feel free to add these into the mix too!!

 

Ingredients

  • 1 tsp mustard seeds | 8 cardamom pod seeds
  • 1 tsp fennel seeds | 2 tsp ground cumin
  • 4 tsp ground coriander | 1 tsp nutmeg
  • 4 cloves | 1/2 tsp flaked chilli
  • 4 garlic cloves | 2 cm root ginger
  • 400ml light coconut milk (tinned)
  • 600ml almond milk
  • 60g ground almonds
  • 500g sweet potato or butternut squash*
  • 2 bananas, sliced
  • 150g spinach leaves, shredded (I left whole)
  • 4 chicken breasts** & chapati/rice to serve

*I used (the super convenient!!) 500g bag of pre-cut butternut squash from Musclefood (use the code NIC5 for 5% off!)

 **I used chicken breasts from Musclefood too! Nutrition stats given include the chicken.

 

Butternut Squash Coconut Curry

Butternut Squash Coconut Curry

 

Method

Step 1

Pre-heat your oven to 180 degrees C and dry fry the spices (first 8 ingredients). Empty these into a blender and add the garlic, ginger and 200ml of the coconut milk - blend until smooth.

Step 2

Pour the mixture into a large frying pan along with the rest of the coconut milk, almond milk, (tamarind paste and goji berries if using) and ground almonds and bring to the boil. Then reduce the heat to a simmer and add the sweet potato or butternut squash and simmer for 6-8 minutes.

Step 3

Cook the chicken in the oven for 20 minutes (or until cooked all of the way through) and meanwhile add the sliced banana to the frying pan mixture. Simmer and fold in the spinach 2-3 minutes before the chicken is done.

Step 4

Divide the coconut dish between 4 bowls and top with the chicken (if you are vegetarian or vegan you can skip the chicken breast and add some chickpeas to the mixture when you add the banana for extra protein).

 

Enjoy! Do let me know if you try this dish too!

 

Chicken Coconut Curry

Chicken Coconut Curry

 

 

 

*This blog post contains affiliate links. Please read my disclaimer page for more information.

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Nutritional Info

This information is per serving.

  • Calories

    489 Kcal
  • Carbs

    38g
  • Protein

    33g
  • Fat

    20g

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