I decided to make a curry tonight. It’s not a proper one and not pretty, but it was tasty.
Four chicken thighs
Half a butternut squash
Half an onion
A small head of broccoli
A courgette (zucchini?)
Two fresh tomatoes
Half a large (or a small), sweet pepper
Three cloves of garlic
Half a jar of tomato and garlic pasta sauce
Two or three teaspoons of curry sauce
Small pinch of salt.
Roast the chicken thighs in an oven with the half butternut squash cut into half. Put on gas 7, or a medium high heat for 25 minutes.
Meanwhile chop up the onion roughly. Put on a low heat in a frying pan. Soften in oil and add crushed garlic. Cut the courgette into small cubes, add to the pan. Then cut two tomatoes up and add together with the curry powder. Cut up the half sweet pepper and add to the pan. Finally cut up and add the broccoli.
In the meantime the butternut squash should have softened in the oven. Remove from the baking tray and put the chicken pieces back in for about another twenty minutes (if you want a vegetable curry just don’t cook any chicken).
Cut the rind off the squash, then dice the pulp. Add to the pan, add the pasta sauce and cover with a lid. Simmer on a low heat while the chicken finishes cooking.
Finally take the chicken thighs out of the oven. Remove the skin and discard if you don’t like it. Carefully cut the meat off the bone (the chicken will be hot). Make sure the juices are clear, if it is slightly pink, you can put it in the microwave for a minute to make sure it’s cooked through. Cut up the chicken into bits and mix into the curry. Dish out onto plates. Add a small amount of salt to season.
I like this because of the texture of the squash. If you don’t want meat, it makes a pleasant meal. You could add a dollop of plain yoghurt. Also you don’t need rice with it so it’s less carbohydrate.
Serves two or three.