- Difficulty
- easy
- Serves
- 6 people
- Meal course
- Dinner
- Posted by
- Posted on
- 20th December 2016
- 3 tbsp
- Olive oil
- 2 medium
- White onion - peeled and finely chopped
- 3 medium
- Garlic clove - peeled and finely chopped
- 1 thumbsize
- Ginger - peeled and grated
- 3 Dessert spoon
- Curry powder
- 1 tsp
- Salt
- 1 tsp
- Ground cumin
- 1 tsp
- Cayenne pepper
- 1 tsp
- Chilli flakes
- 1 tbsp
- Tomato Puree
- 400 g tin
- Chopped tomatoes
- 1/2 large
- Roasted chicken - sliced
- 1 medium
- Green chilli - De-seeded and sliced
- 2 medium
- Courgette - julienned
- 1/2 small
- Squash - Peeled and cut into 1.5cm cubes
- 1 Pint
- Chicken stock
- 200 grams
- Cashew nuts
- 400 g tin
- Coconut milk
- 1 handful
- Fresh coriander - roughly chopped
This recipe uses leftover chicken from a roast, but if you don’t have any to hand then just substitute for 3 large chicken breasts. However they are better roasted and shredded as the meat will go further.
If you fancy roasting your own chicken then please check out a delicious recipe here…
- To make the paste, combine the garlic, ginger, curry powder, salt, cumin, cayenne pepper, tomato puree and 1 tbsp of the olive oil
- Fry the onions in a large pan with the rest of the olive oil until brown. If you are using uncooked chicken fry this too until it is golden in colour. I am using roast chicken so once the onion is cooked add the roast chicken, the chilli and courgettes and fry for a couple of minutes. Add the curry paste and stir so all the ingredients is coated and toss in the chilli flakes. Pour over the chopped tomatoes and the stock, bring to the boil and then reduce the heat and leave to simmer for about 45 minutes to an hour until all the juices are soaked up and the curry is looking quite thick and the squash is cooked.
- Once thickened add the tin of coconut milk, making sure you still have the heat on low and heat through.
- Serve with rice and fresh vegetables and sprinkle with coriander.
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