Directions:
- Heat the oil in a large pan & cook the onion & butternut squash on a low heat for 15 minutes Add the tomatoes & cumin seeds, then cook for a further 5 mins until the tomatoes are soft & pulpy.
- Stir in the paprika, curry paste & stock & bring to the boil.Add the chicken & simmer gently for 15-20 mins, cover with a lid half way through, until the chicken is cooked through.Meanwhile cook the rice according to your own method.
- Season the curry & add lemon juice to taste.Serve with the rice & scatter with coriander leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.55 Kcal (1355 kJ) | ||
| Calories from fat | 142.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.83g | 24% | |
|---|---|---|---|
| Cholesterol | 9.75mg | 3% | |
| Sodium | 311.99mg | 13% | |
| Potassium | 528.39mg | 11% | |
| Total Carbs | 39.61g | 13% | |
| Sugars | 6.56g | 26% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 8.91g | 18% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 21.9mg | 122% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 95.36 Kcal (399 kJ) | ||
| Calories from fat | 41.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 24% | |
|---|---|---|---|
| Cholesterol | 2.87mg | 3% | |
| Sodium | 91.95mg | 13% | |
| Potassium | 155.73mg | 11% | |
| Total Carbs | 11.67g | 13% | |
| Sugars | 1.93g | 26% | |
| Dietary Fiber | 1.1g | 15% | |
| Protein | 2.63g | 18% | |
| Vitamin C | 8.3mg | 47% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 6.5mg | 122% | |
| Calcium | 13.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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