Roasted Butternut Satay Chicken Curry

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Step 1.

Preheat your oven to 180°C/356°F.

Step 2.

Cut your butternut squash into cubes and roast in the oven for 45 minutes.

Step 3.

Chop your ginger, chilli, garlic, spring onion and peppers.

Step 4.

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.

Step 5.

Once your butternut squash is cooked, add it to a blender with 50ml of water and a tbsp of peanut butter. Blend until smooth.

Step 6.

Add the blended mixture to the pan along with the coconut milk. Allow it to bubble down and thicken.

Step 7.

Add a handful of coriander, salt, pepper and the juice of a whole lemon.

Step 8.

Serve on steaming rice (cook according to pack instructions) and sprinkle some crushed peanuts over the top. Tuck in to the creamiest curry ever!

Give the sauce time to bubble down and thicken to create the perfect curry consistency.

1 Butternut Squash
2 Cloves of Garlic
1 Large Knob of Ginger
3 Spring Onions
6 Skinless Boneless Chicken Thighs
400g Rice
Handful of Peanuts
1 Red Chilli
2 Peppers
1 Tbsp Peanut Butter
400ml Coconut Milk
Handful of Coriander
1 Lemon
Salt
Pepper
Olive Oil