Japanese-style chicken, pineapple & butternut squash curry
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Cornflour
2 tablespoon(s), 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 tablespoon(s)
Sunflower Oil
2 tablespoon(s)
Onion
2 large, diced
Curry Powder
9 teaspoon(s)
Turmeric
1 teaspoon(s)
Butternut Squash
500 g, peeled and cut into bite-size chunks
Chicken breast, skinless, raw
500 g, cut into bite-size chunks
Instructions
1
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.
2
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.
3
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.
4
Stir in the pineapple and heat for 1 minute before serving. Serve with a green vegetable such as baby pak choi.
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