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Photo of Butter style chicken curry by WW

Butter style chicken curry

5
Points® value
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Easy

Ingredients

Onion

2 large, 1 finely sliced, 1 finely diced

Garlic

2 clove(s), crushed

Root Ginger

2 inch slice(s), peeled and finely sliced

Butternut Squash

350 g, peeled and seeds removed

Vegetable stock cube

1 cube(s), to make 1 litre stock

Passata

350 g

Calorie controlled cooking spray

4 spray(s)

Curry Powder

9 teaspoon(s)

Chicken breast, skinless, raw

550 g, cut into large pieces

White basmati rice, dry

200 g

Turmeric

½ teaspoon(s)

Spinach

50 g, young leaf, plus 2 tsp onion seeds

Fat Free Natural Yogurt

100 g

Coriander, fresh

10 g, roughly chopped

Instructions

  1. Put the diced onion, garlic, ginger, squash and stock in a large pan over a medium heat. Bring to the boil, then reduce the heat and simmer, partially covered, for 12-15 minutes until the vegetables are tender.
  2. Strain the stock through a sieve set over a large bowl and set aside. Put the drained vegetables and the passata in a blender or food processor and blitz until smooth.
  3. Mist a deep frying pan or casserole with cooking spray and fry the sliced onions over a medium heat for 5-8 minutes, until softened. Add the curry powder and fry for another 2 minutes. Add the chicken and fry for 3 minutes until just sealed, then stir in the puréed vegetable and passata mixture, along with 400ml of the reserved stock. Simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened. Season to taste.
  4. Meanwhile, cook the rice to pack instructions, adding the turmeric to the cooking water to colour the rice.
  5. When the curry is almost done, put the spinach in a microwave-safe bowl with 2-3 tbsp water, cover and microwave on high for 2 minutes. Leave to stand for 1-2 minutes then scatter over the onion seeds and coriander.
  6. Garnish the curry with chopped coriander and serve with the turmeric rice, wilted spinach and yogurt on the side.

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