Fancy something tasty and nutritious to keep you warm this winter? Give this slow-cooked curry a try.
Ingredients:
1 tbsp oil
600g chicken thigh fillets, halved
200g Indian spices
300g korma paste
400g chickpeas
1 tbsp tomato puree
500ml chicken stock
450g butternut squash, cubed
10g flaked almonds
25g sultanas
10g coriander
Pick up your chicken here and find all manner of locally made sauces and spices here. You can find the rest of the ingredients at local farm shops and delis around the county.
Method:
Start by preheating the oven to 200 degrees or gas mark 6.
Heat the oil in a large, ovenproof pan over a medium heat and fry the chicken until golden. Remove from the pan and set aside.
Using the same pan, add the spices and korma paste, cooking for five minutes. Stir in the chicken, chickpeas, tomato puree, stock and butternut squash and season to your taste. Transfer to the oven and cook for 20 minutes.
Reduce the heat to 180 degrees or gas mark 4 and cook for a further 40 minutes until tender. Top with the almonds, sultanas and coriander to serve.
Serve with rice, naans or raita.
