Nourishing Chicken & Butternut Squash Curry

This Chicken and Butternut Squash Curry is the perfect blend of comforting, creamy, and nourishing. With aromatic spices, tender chicken and a creamy coconut milk base, it's both simple to make and incredibly satisfying.

This recipe is gluten-free, dairy-free, and packed with wholesome ingredients.

Ingredients (per portion):

• 2 chicken thighs - preferably boneless

• 1/3 butternut squash

• 1 sweet potato

• 2 cloves garlic - minced

• 1 inch piece of ginger - grated

• 1 shallot

• 1 tsp turmeric powder - or fresh grated

• 1 tsp salt

• 100ml coconut milk

Method:

• Heat a pan over medium heat and add a little olive oil, add the chicken thighs (skin down if with skin) and season with alt. Sear for 3-4 minutes per side until golden.

• Chop the butternut squash and sweet potato into bite-sized cubes and add to the pan along with diced shallot, garlic, ginger and turmeric. Saute this for a minute or so until fragrant.

• Pour in the coconut milk and stir well.

• Cover and let simmer for 20-25 minutes until the sweet potato and butternut squash have broken down into the sauce or are as tender as you'd like.

• Enjoy!

I served with cauliflower rice and a tangy side salad - chopped red cabbage, smashed cucumber, apple cider vinegar and lots of chopped coriander. This balances the flavours perfectly.