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Harvest Madras Chicken Curry

With a colourful range of seasonal flavours from sweet apple to earthy butternut squash, this spicy and hearty dish is perfect for a cold evening's family dinner. Serve with steamed basmati rice, chopped coriander and lots of bragging rights!

1 out of 3 Difficulty
2 out of 3 spice levels Medium
55 mins Preparation

Ingredients

  • 2 tbsp of cooking oil
  • 500g chicken breast, diced
  • 2 onions, chopped
  • 1 red pepper, sliced
  • 250g butternut squash, cut into small cubes
  • 3 tbsp Patak’s Madras Curry Paste
  • 400g can of diced tomatoes
  • 400g cooked chickpeas
  • 400 ml can coconut milk
  • 1 apple, cut into small cubes
  • For garnish, fresh coriander, chopped
  • Salt & pepper to taste

Method

  1. In a casserole pot (or any large pot), brown the diced chicken breast in 1 tbsp. of the oil. Once the chicken is browned, remove and set aside, it will finish cooking later.
  2. In the same pot, add the remaining oil and fry the onions, the red pepper and butternut squash, until slightly softened and fragrant.
  3. Add the Patak’s Madras Curry Paste. Cook for a minute to release the aromas.
  4. Add the chopped tomatoes, chickpeas and the can of coconut milk, stirring well.
  5. Add back the chicken.
  6. Allow the curry to simmer, uncovered, for about 15 minutes, until the squash is tender.
  7. Add the chopped apple, add salt and pepper to taste. Simmer another minute or two.
  8. Serve on steamed rice and garnish with the chopped coriander.
    • 2 tbsp of cooking oil
    • 500g chicken breast, diced
    • 2 onions, chopped
    • 1 red pepper, sliced
    • 250g butternut squash, cut into small cubes
    • 3 tbsp Patak’s Madras Curry Paste
    • 400g can of diced tomatoes
    • 400g cooked chickpeas
    • 400 ml can coconut milk
    • 1 apple, cut into small cubes
    • For garnish, fresh coriander, chopped
    • Salt & pepper to taste
    1. In a casserole pot (or any large pot), brown the diced chicken breast in 1 tbsp. of the oil. Once the chicken is browned, remove and set aside, it will finish cooking later.
    2. In the same pot, add the remaining oil and fry the onions, the red pepper and butternut squash, until slightly softened and fragrant.
    3. Add the Patak’s Madras Curry Paste. Cook for a minute to release the aromas.
    4. Add the chopped tomatoes, chickpeas and the can of coconut milk, stirring well.
    5. Add back the chicken.
    6. Allow the curry to simmer, uncovered, for about 15 minutes, until the squash is tender.
    7. Add the chopped apple, add salt and pepper to taste. Simmer another minute or two.
    8. Serve on steamed rice and garnish with the chopped coriander.

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