Calories 417 per portion
Fat 17g (?8.5g sat) per portion
Suitable for freezing

Ingredients

• Butter 25g (1oz)
• Onion 1, peeled and chopped
• Dessert apple 1, peeled, cored and chopped
• Butternut squash 150g (5oz), peeled and diced
• Curry paste 1 tbsp
• Plain flour 1 tbsp
• Ground ginger ½ tsp
• Ground cinnamon ½ tsp
• Milk 225ml (8fl oz)
• Mango chutney 1 tbsp
• Cooked chicken 175-225g (6-8oz), cut into chunks
• Cooked basmati rice, naan bread and flaked almonds to serve, optional

Instructions

1. Melt butter in a saucepan and add onion, apple, squash and curry paste. Cover and cook on a low heat for 5 minutes.
2. Add flour, ginger and cinnamon and cook for 1 minute, stirring.
3. Pour milk into pan, then add mango chutney and cooked chicken. Bring to the boil, stirring, then reduce the heat, cover with a lid and simmer gently for 20 minutes.
4. Serve curry on a bed of rice sprinkled with almonds and with naan bread, if using.