A simple chicken and squash curry, roast chicken with a spicy difference. Ideal for busy families on the go as this is an entire meal in one pot.
I think about food a lot and the inspiration to cook can come from a variety of places. More often than not the notion of a good recipe comes from talking about food. The idea for this dish came after a couple of our followers cooked one of our recipes and said how much they had enjoyed it. These followers are both busy parents who like the convenience of an all in one dish. The kind of dish that you can leave cooking away in the oven whilst you get on with other things.
So I set myself the challenge of coming up with an all in one simple chicken dish. A complete meal that can be cooked in one pot in the oven, enough to serve a family of 4. It was also important that the recipe could be easily adapted for cooking in a slow cooker.
I always buy a good free-range chicken as they contain significantly less water and that is perfect for this simple chicken and squash curry dish. This results in far less shrinkage when you cook the bird and don’t get me started on the improved flavour!
I’ll be honest and say that my family devoured this meal when I made it. It’s aromatic and warmly spiced, but isn’t full of chilli heat, making it ideal to serve up to children. If you want more chilli heat then simply add more chillies and don’t bother to de-seed them. We served this with a dressing of our Green Chutney, mixed with some natural yoghurt.
one pot chicken & squash curry
- 2 tbsp sunflower oil
- 1 tbsp ground coriander - heaped
- 1 tsp ground cumin - heaped
- 1 tsp garam masala
- 1 cinnamon stick
- 0.5 tsp ground turmeric
- salt and pepper
- 400 g tin plum tomatoes
- 1 Knorr chicken stockpot
- 200 ml water
- 1 butternut squash - deseeded and cut into chunks, leaving the skin on
- 500 g new potatoes - cut into 2.5cm chunks, leaving skin on
- 1.3 kg whole chicken
- 1 large onion
- 4 cloves garlic
- 3 cm fresh ginger
- 1 red finger chilli - deseeded
- 1 large bunch fresh coriander - both leaves and stalks
- 2 tbsp water
- Place all the paste ingredients into a food processor and blitz to a fine consistency. In a large heavy based casserole dish (one with a tight fitting lid) heat up the oil, add the paste and cook over a medium heat for 5 minutes.
- Add the dry spices to the pan and continue to saute for a further minute or two until they release their aroma. Season with salt and pepper. Remove half the mixture from the pan and place in a separate bowl for use at a later stage.
- Add the tomatoes, water and chicken stock pot to the pan and stir to combine.
- Add the potatoes and butternut squash to the pan, coating well in the curry sauce and place the chicken in the saucepan. You may have to move some of the vegetables up the sides, so that the chicken fits into the pan.
- Make a couple of pockets between the chicken skin and the chicken meat, taking care not to tear the skin. Take the paste that was removed at Stage 2 of the recipe and gently push the paste into the pockets, finally use any remaining paste and spread over the top of the chicken.
- Place the lid on the casserole and place the chicken in a preheated oven at 180CFan and cook for 1 hour. Remove the lid from the casserole and put the casserole back into the oven for a further 30 minutes so that the chicken will brown and the skin crisp up.
- Remove from the oven and leave to sit for 10 minutes. After resting, slice up the chicken and serve immediately with the rest of the vegetables.