Chicken and Squash Curry

Name: Chicken and Squash Curry
Yield: Serves 6–8
Ingredients: 2 onions, sliced; 2 tablespoons sunflower or vegetable oil; 4 garlic cloves, crushed or finely grated (shredded); 10–12 boneless, skinless chicken thighs, roughly chopped; 2 x 400-g (14-oz) tins chopped tomatoes; 1 x 280-g (10-oz) jar curry paste (I use korma or tikka masala, but use your favourite); 1 butternut squash (around 750 g/1 lb 10 oz), peeled, deseeded and cut into bite-sized pieces; Thumb-sized piece of ginger, finely grated (shredded); Cooked rice, to serve; 250 g (9 oz) frozen peas; 6 blocks frozen spinach; 1 x 400-ml (14-fl oz) tin coconut milk; Coriander (cilantro) leaves, chopped, to serve (optional)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

A curry is a great dish for when you’ve got a group of hungry mouths to feed. This one serves 8–10 people, but if you’re serving fewer, it’s easier to halve the quantities or freeze the leftovers for a midweek meal or an emergency supper. I love the way the peas lend a touch of colour, but I also adore the sweetness they bring, which pairs really nicely with the spice.

Ingredients

Supper
Gluten-free

Ingredients

Method