West Indies style curry with butternut & chicken
Cook time: 
Total time: 
Serves: 4
Curry Paste
  • 1 onion
  • 1 medium chilli
  • 1 garlic clove
  • 2cm cube ginger, peeled
  • 2 Tsp ground all spice
  • 1 Tsp fresh thyme
  • 1 Tsp ground fenugreek
  • ½ Tsp ground turmeric
  • ½ Tsp coriander seed
  • ½ Tsp ground cumin
  • ½ Tsp salt
  • 1 medium butternut squash
  • Tsp coconut oil
  • 400g chicken breast, diced
  • Juice of 1 lemon
  • 200ml coconut milk
  1. Begin by adding all the paste ingredients to a food processor and pulsing until smooth. I used my trusty nutribullet for mine, but you could also use a pestle and mortar.
  2. Peel and deseed the butternut squash, cutting it in to approximately 1 inch cubes. Set to one side.
  3. In a large heavy bottomed pan on a medium heat, add a teaspoon of coconut oil. Once the oil has melted and is hot, add all of the curry paste. Fry for 5 minutes, stirring occasionally.
  4. Whilst the paste cooks, add the lemon juice to the diced chicken breast, stir to ensure each piece has been coated then rinse and drain immediately.
  5. Add the coconut milk, butternut squash and chicken to the pan, stirring to combine. Put a lid on the pan and leave on a low medium heat for 30 minutes, stirring every ten minutes or so.
  6. At this point, the butternut squash should be fork tender and all that is left to do is leave the lid off for ten minutes for the curry to reduce and thicken. If you prefer a hot curry, now is the time to taste it and add an extra chilli if you feel it is needed.
  7. Serve your West Indies style curry with rice and extra thyme to sprinkle on top.
Recipe by A Life of Geekery at http://www.alifeofgeekery.co.uk/2015/02/west-indies-style-butternut-chicken-curry.html

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