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Butternut Chicken

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Butternut Chicken
Gluten Free | Dairy Free

1 Large Brown Onion finely sliced

3 Cloves of garlic roughly chopped

500 g Butternut pumpkin, skin removed and roughly cubed.

500 g Chicken Thigh diced

1 Litre of Chicken Stock  (or two chicken stock cubes dissolved in 1 litre water)

Extra Virgin Olive Oil

2 cm Piece of Ginger peeled and grated

270 mL Coconut Milk

400 g Tin crushed tomatoes

3/4 tsp Cumin

1/2 tsp Coriander Seeds Ground

1/2 tsp Garam Masala

1/2 tsp Tumeric

1/4 tsp Salt

Basmati Rice to serve

Coconut Yogurt to serve (optional)

In a large heavy based saucepan heat the oil (roughly 1-2 tsp) and then add in the onions. Cook until tender.

Add in the cumin, coriander seeds, garam masala and turmeric. Mix until fragrant (1-2 minutes).

Mix in the pumpkin until coated with the spices and onion.  Add in the garlic and ginger and stir for 1 minute.

Pour in the crushed tomato and stock and mix until combined.

Bring the mixture to the boil and then reduce to a simmer. Simmer the sauce for a few hours until nice and thick. Remove from heat and allow to sit for a few minutes.

Using  a stick blender blitz the sauce so that it forms a thick homogenous sauce. (This step is optional)

In a separate fry pan, heat some EVOO and brown the chicken tenderloins. Allow chicken to cook for 5-8 minutes. Add into the large sauce pan and mix into the sauce.

Bring sauce to the boil briefly  and then back to a simmer to ensure that there is enough heat to finish cooking the chicken all the way through.  Allow the chicken to continue cooking in the sauce for 30 minutes. Reduce the heat, mix through the coconut milk cook for another 5 and then serve with the rice.

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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