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Mild chicken, chickpea & squash curry

By Jamie Oliver

Mild chicken, chickpea & squash curry

Cook:40min

Perfect for the whole family, this mild and healthy curry is a real weeknight winner, and a great introduction to spice for little ones. Boasting 4 of your 5-a-day, it ticks the boxes on the veg front, but also saves on the amount of chicken you need to buy – double win!

Updated at: Thu, 15 Aug 2024 10:19:51 GMT

Nutrition balance score

Great

Glycemic Index

46

Low

Glycemic Load

21

High

Nutrition per serving

Calories470.5 kcal (24%)

Total Fat20.5 g (29%)

Carbs46.5 g (18%)

Sugars11.7 g (13%)

Protein27.1 g (54%)

Sodium801.2 mg (40%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600gbutternut squash

30gcoriander

2 heaped tablespoonskorma paste

2skinless chicken breasts

50gground almonds

500mlchicken stock

1 x 400gtin chickpeas

2 tablespoonsnatural yoghurt

Instructions

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Notes

8 liked

1 disliked

Delicious

Go-to

Kid-friendly

One-dish

Spicy

Coco· 9 months ago

Doubled amount of curry paste and used chicken thighs Children loved it Served homemade hot chilli sauce as a side for adults Definitely make again

Dianne Moore· 2 years ago

I doubled the recipe and used half butternut and half sweet potato. Delicious and plenty left over to freeze for another meal

Misswhipit· 2 years ago

Makes leftovers

I made it using curry spice and a tablespoon of coconut cream as I couldn’t find korma paste. It was very good and makes a large portion allowing for leftovers.

I made it using curry spice and a tablespoon of coconut cream as I couldn’t find korma paste. It was very good and makes a large portion allowing for leftovers.

Billie Parker· 2 years ago

Amazing, tasted delicious and the mango chutney gave it a sweet taste but would recommend using two teaspoons of mango chutney instead of just one and I would definitely make it again!