Butternut Squash & Chicken Rogan Josh

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..

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons  sunflower oil
• 1  onion, sliced
• 1  butternut squash, diced
• 4  tomatoes, chopped
• 1  teaspoon cumin seed
• 1  teaspoon paprika
• 2  tablespoons  hot curry paste
• 1  pint  chicken stock
• 4  chicken breasts, cubed
• 200  g basmati rice
• 1  lemon, juice of
•  fresh coriander leaves, torn

Directions

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.