Creamy Butternut Squash Curry Chicken & Rice

Step by step

Method

1. 01

   Cut the butternut squash into 2-3cm chunks. Drizzle with avocado oil and season with salt and pepper. Bake in a preheated oven at 200°C until golden, 25-30 minutes.

2. 02

   Cook the basmati rice according to package instructions.

3. 03

   Meanwhile, cut the broccoli stems into small pieces and set aside.

4. 04

   Heat a drizzle of ghee or avocado oil in a large frying pan. Add the diced chicken and fry for 4-5 minutes. Add salt, pepper, paprika, ginger powder, curry powder, minced garlic, tomato paste, and water or bone broth. Mix well and cook for another 4 minutes.

5. 05

   Stir in the broccoli and bring to a boil. Cover with a lid and simmer until the broccoli is just tender.

6. 06

   Add the cornflour and creme fraiche, and bring back to a boil, then remove from heat.

7. 07

   Once the butternut squash is roasted, stir it through the curry.

8. 08

   Fluff the rice with a fork and divide among serving containers. Top with the chicken curry and chopped fresh parsley.