
Japanese-style chicken, pineapple & butternut squash curry
7
Point(s)
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Ingredients
Cornflour
2 tablespoons, level
Pineapple in juice, drained
432 g, (chunks) juice reserved
Pineapple Juice
100 ml
Chicken stock cube(s)
1 cube(s), to make 800ml stock
Soy Sauce
2½ tablespoons
Sunflower Oil
2 tablespoons
Onion(s)
2 large, diced
Curry Powder
9 teaspoons
Turmeric
1 teaspoons
Butternut Squash
500 g, peeled and cut into bite-size chunks
Chicken breast, skinless, raw
500 g, cut into bite-size chunks