Better than any takeaway you will ever order.
1 Butternut Squash
2 Cloves of Garlic
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
Pre-heat your oven to 180 degrees.
Cut your butternut squash into cubes and roast in the oven for 45 minutes.
Cut your chicken into strips. Drizzle olive oil into a pan and add the chicken strips and stir. Add your, ginger, chopped chilli, chopped garlic, chopped spring onion and chopped pepper.
Once your butternut squash is cooked add it to a blender, 50ml of water and peanut butter and blend until smooth.
Add it to the pan along with the coconut milk.
Allow it to bubble down and thicken. Add the coriander, salt and 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. Then tuck in to the creamiest curry ever!