Mild chicken and butternut squash curry

Bookmark this kid-friendly curry for a speedy weeknight meal.

You don’t need any spice pastes or tins of tomatoes to make this gloriously rich and creamy curry. It’s slightly hotter than a korma but the spices are limited to a mild curry powder, garam masala and a little sprinkling of red chilli.

The butternut squash brings the sweetness, while the natural yoghurt helps to lighten and thicken the sauce.

Tenderising the chicken thighs beforehand might seem like a bit of a faff, but doing so makes the meat juicier and lets the flavour of the curry sauce penetrate the muscle fibres better.

A win-win, some might say.

How To Make My Mild Chicken And Butternut Squash Curry

• Chef Catling’s recipe notes
• Recipe: Mild chicken and butternut squash curry
• Frequently asked questions

Tips & Notes To Know

• Don’t overcrowd the tray: Make sure the butternut squash chunks are spread out in a single layer so air can circulate between them – this helps them roast instead of steam.
• Watch for curdling: Yoghurt can split if heated too quickly or at high temperatures. To prevent this, mix the natural yoghurt with a little of the sauce in a bowl first, then gradually stir it back into the rest of the curry off the heat.
• Make ahead: It’s true that curries taste better the next day. Make ahead if possible so the flavours can meld together. It will take about 10 minutes to reheat again on the hob.

Mild chicken and butternut squash curry

Serves: 4 Prep time: 10 mins Cook time: 35 mins 35 mins

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Ingredients

1 tsp ground turmeric
1 lemon, juiced
500g boneless chicken thighs, skin removed and cut into chunks
1 butternut squash, peeled and cut into 2cm chunks
2 tbsp vegetable oil
1 banana shallot, finely chopped
4 garlic cloves, finely chopped
Thumb size piece of fresh root ginger, peeled and finely chopped
1 large red chilli, finely chopped, plus a few slices for garnish
2 tbsp tomato purée
3 tbsp mild curry powder
8 dried curry leaves
500ml chicken stock
250ml natural yoghurt (0% fat)
1 tsp garam masala

To serve (optional)
Fresh coriander, leaves only, finely chopped
1 tbsp flaked almonds, toasted

Instructions

Step 1
Preheat the oven to 200C. To tenderise the chicken, mix the turmeric and lemon juice together in the bowl and toss in the chicken pieces to coat. Leave for 10 minutes.

Step 2
Place the butternut squash chunks in a small roasting tin and coat in half the oil. Season well and roast in the oven for 30-35 minutes, turning once, until caramelised and tender.

Step 3
Heat the remaining oil in a large frying pan and brown the chicken for 3-4 minutes until nicely coloured. Remove and set aside.

Step 4
In the residual oil, tip in the shallots and cook for 5 minutes or until soft and translucent, adding a splash of water if it starts to catch. Toss in the garlic, ginger and red chilli and cook for 2 minutes more, stirring regularly.

Step 5
Add the curry powder and tomato purée and cook out for 2 minutes to remove the bitterness, then add the chicken pieces back to the pan with the curry leaves and cover with chicken stock.

Step 6
Bring the curry sauce to the boil, then turn down to a gentle simmer and cook for 10-15 minutes or until the chicken is cooked through and the curry has thickened nicely.

Step 7
Remove from the heat and gently stir through the natural yoghurt, butternut squash and garam masala. Divide between bowls and top with the coriander leaves, sliced red chilli and flaked almonds, if desired, before serving.

Serving Suggestions

• Garlic and coriander naan breads
• Rotis or parathas
• Onion bhajis
• Coconut, basmati or pilau rice.
• Kachumber salad – Dice together some cucumber, tomato and onion and season with lemon juice and a little salt.

Frequently Asked Questions

How Do You Prepare A Butternut Squash?

1. A sharp knife and a sturdy chopping board are essential when attempting to tackle a butternut squash. You need to create a stable base, so trim off the ends in the same way you would a pineapple.
2. You can keep the skin on, which is edible, or you can pop the butternut squash in the microwave for 30 seconds which makes peeling it a lot easier.
3. Stand the butternut squash upright and use a chef’s knife to cut down the centre, from top to bottom, to expose the seeds at the neck end.
4. Use a metal spoon to scrape out the seeds, which can then be tossed with a little olive oil and roasted at 180C for 20 minutes or until crisp to make toasted pumpkin seeds. The stringy pulp from the cavity should be discarded or composted.
5. You can roast the two butternut squash halves or, for the purpose of this recipe, cut into chunks to reduce the cooking time.

How Do I Know If The Chicken Is Cooked Through And Safe To Eat?

The juices should be pale gold and clear. If there are traces of blood, return the chicken to the pan for a few minutes before checking again.

If you have a digital thermometer to hand, simply stick the probe into the thickest part of the meat. The internal temperature should be at least 79ºC (175ºF). This handy guide will help.