A jolly tasty (my husband’s words) curry! Tender chicken gently cooked with chunks of butternut squash (from my neighbour’s garden), onions, chickpeas and coconut milk. The mango chutney and apple give the sauce a delicious sweetness and IF there are any left overs this curry reheats very well.

Serve with boiled rice, poppadum’s and extra mango chutney.

Serves 6

Low – calorie cooking spray

800g skinless boneless chicken thighs, trimmed and cut into large pieces

500g butternut squash, peeled, deseeded, and cut into cubes

1 large onion, chopped

2tbs mild or medium curry powder

400g can chickpeas, drained

400ml can coconut milk, low fat if you prefer

1 medium eating apple, cored and chopped

100g mango chutney

Salt and black pepper

Method

Spray a large, lidded saucepan with low – calorie cooking spray, add the chicken thighs and cook in batches until golden brown, remove from the pan onto a plate and set aside.

Add the butternut squash and onions to the same pan and cook for 10 minutes until starting to soften.

Add the curry powder and salt and pepper and cook gently for 2 minutes stirring occasionally.

Add the chickpeas and coconut milk stir to combine put the lid on, reduce the heat to low and cook gently for 45 minutes or until the chicken is thoroughly cooked.

Add the chopped apple and mango chutney, stir gently, and cook for a further 5 minutes.

Serve with boiled rice and a scatter of coriander leaves, if desired.