Japanese-style chicken, pineapple & butternut squash curry
2 tablespoons, level
Pineapple in juice, drained
432 g, (chunks) juice reserved
Chicken stock cube(s)
1 cube(s), to make 800ml stock
2 large, diced
500 g, peeled and cut into bite-size chunks
Chicken breast, skinless, raw
500 g, cut into bite-size chunks
- Put the conflour in a large jug and gradually whisk in the reserved pineapple juice until you have a smooth paste. Whisk in the stock and soy sauce until combined, then set aside.
- Heat the oil in a deep frying pan or flameproof casserole set over a medium heat. Cook the onions for 6-8 minutes until soft. Stir in the curry powder and turmeric and cook for 1 minute until fragrant, then gradually stir in the stock mixture. Bring to a simmer, then add the butternut squash. Cover with a lid and cook for 10 minutes.
- Add the chicken to the pan and simmer, uncovered, for 8-10 minutes until the chicken and squash are cooked through and the sauce has thickened.
- Stir in the pineapple and heat for 1 minute before serving. Serve with a green vegetable such as baby pak choi.