Butternut Squash & Chicken Rogan Josh

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Recipe by Pink Penguin

This dish is great for freezing so one for the OAMC cookbook. Make double and leave to cool completely before freezing. Defrost throughly before gently reheating..

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Season the curry & add lemon juice to taste.Serve with the rice & scatter with coriander leaves.

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