Skip to content
Butternut squash and chicken rogan josh recipe

Butternut squash and chicken rogan josh recipe

271 ratings

Looking for a fresh way to cook butternut squash? Try this twist on the rogan josh for a tasty chicken curry that cooks in no time. The hearty squash bulks up the dish so freeze any leftover portions for up to three months. See method

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 536 calories / serving
  • Freezable
  • Healthy
  • Dairy-free

Ingredients

  • 2 tbsp sunflower oil
  • 1 onion, sliced
  • 1 butternut squash, peeled and diced
  • 4 tomatoes, roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 2 tbsp medium hot curry paste, such as Pataks Madras
  • 1 chicken stock cube, made up to 500ml
  • 4 skinless chicken breasts, cubed
  • 200g basmati rice
  • 1 lemon, juiced
  • handful fresh coriander leaves, torn
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2260kj
    536kcal     27%

  • Fat

    10g 15%

  • Saturates

    1g 7%

  • Sugars

    15g 17%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 63.1g Protein 44g Fibre 6.9g

Method

  1. Heat the oil in a large pan and cook the onion and butternut squash on a low heat for about 15 minutes. Add the tomatoes and cumin seeds, then cook for a further 5 minutes until the tomatoes are softened and pulpy.
  2. Stir in the paprika, curry paste and stock and bring to the boil. Add the chicken and simmer gently for 15-20 minutes, covering with a lid half way through, until the chicken is cooked through. To check that the chicken is completely cooked, pierce a thick piece gently with a skewer - it's ready when the juices run clear.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. Season the curry and add lemon juice to taste. Spoon into serving bowls with the drained rice and scatter with coriander leaves.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Butternut squash recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.