Better than any takeaway you will ever order.
1 Butternut Squash
2 Garlic Cloves
1 Large Knob of Ginger
3 Spring Onions
6 Skinless Boneless Chicken Thighs
Handful of Peanuts
1 Red Chilli
Tablespoon of Peanut Butter
400ml of Coconut Milk
Handful of Coriander
Preheat your oven to 180 degrees.
Cut your butternut squash into cubes and roast in the oven for 45 minutes.
Chop your ginger, chilli, garlic, spring onion and peppers.
Cut your chicken into strips. Drizzle olive oil into a pan and add the chicken strips and stir. Add the ginger, chilli, garlic, spring onion and peppers.
Once your butternut squash is cooked, add it to a blender with 50ml of water and a tablespoon of peanut butter. Blend until smooth.
Add the blended mixture to the pan along with the coconut milk. Allow it to bubble down and thicken.
Add a handful of coriander, salt, pepper and the juice of a whole lemon.
Serve on steaming rice (cook according to pack instructions) and sprinkle some crushed peanuts over the top.
Next step: tuck in to the creamiest curry ever!