Name: Squash and chicken curry
Prep time: See below for total prep and cook time
Cook time: 1 hour
Yield: 4
Ingredients: 1 butternut squash, halved, seeds scooped out and cut into wedges; Low-calorie cooking spray; 1 red onion, finely sliced; 1 tbsp dried garam masala (see recipe tip); 1/2 tsp mild chilli powder; 3 garlic cloves, crushed; 3cm-piece fresh root ginger, peeled and finely grated; 2 x 400g cans chopped tomatoes; 400mls water; 500g skinless and boneless chicken thighs, visible fat removed, chopped into chunks; Fresh coriander leaves, to serve

A combo of succulent chicken thighs and deliciously caramelised butternut squash creates a mouthwatering curry you'll want to make again and again. This recipe was selected in partnership with Slimming World.

Serves

Prep

See below for total prep and cook time

Cook

1 hour

Nutrition information

Each 574g serving contains (excludes serving suggestion)

KCal: 353
Carbs: 19.0g
Fibre: 5.6g
Protein: 37.0g
Fat: 13.0g
(Low)
Saturates: 3.9g
(Low)
Sugars: 16.0g
(Low)
Salt: 0.47g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

1 butternut squash, halved, seeds scooped out and cut into wedges
Low-calorie cooking spray
1 red onion, finely sliced
1 tbsp dried garam masala (see recipe tip)
1/2 tsp mild chilli powder
3 garlic cloves, crushed
3cm-piece fresh root ginger, peeled and finely grated
2 x 400g cans chopped tomatoes
400mls water
500g skinless and boneless chicken thighs, visible fat removed, chopped into chunks
Fresh coriander leaves, to serve

Please view Whisk.com privacy policy for more information

Method

Step 1

Preheat your oven to 200°C/ fan 180°C/gas 6. Spread the squash on 1 or 2 non-stick baking trays in a single layer with a couple of pumps of low-calorie cooking spray. Roast for 40-45 minutes, or until golden and caramelised, turning halfway.

Step 2

Meanwhile, spray a non-stick saucepan with a couple of pumps of low-calorie cooking spray and place over a medium heat. Fry the onion for 5-6 minutes. Add the garam masala, chilli powder, garlic and ginger with a splash of water, and cook for 2-3 minutes. Add the tomatoes and a can of water and bring to a simmer.

Step 3

Add the chicken to the pan and simmer for 15-20 minutes until cooked through and no pink flesh is visible (the juices should run clear when you cut into the thickest part of the chicken).