Chicken Chilli

Want something different to a beef or veggie curry, then this is something new. Chicken and no tomatoes!! Really warming for a chilly evening or great as a big batch for guests to help themselves to.

SERVES 5

Ingredients

1 tbsp coconut oil
2 onions, chopped
2 sticks celery, chopped
3 cloves garlic, finely chopped
2 medium carrots, peeled and chopped
600g chicken thigh meat, chopped
1 can chickpeas, drained
1 can cannellini beans, drained
500 ml chicken stock
1/2 tsp cayenne pepper
1/2 tsp salt
2 tbsp cumin
2 tsp curry powder
2 oregano sprigs
480g butternut squash, peeled and cut into small cubes
Bunch coriander, chopped
4 spring onions, chopped

Directions

In a large pan cook the onions, celery, garlic and carrots on high heat until they soften.
Add the chicken and cook until browning and tip in the chickpeas, beans and chicken stock.
Stir in the cayenne pepper, salt, cumin, curry powder and oregano and mix well.
Tip in the butternut squash and pop the lid on and simmer for 15 minutes.
Remove the lid and keep simmering for 10 minutes. Serve.
You can season with chopped coriander and spring onions. You can also make a yoghurt sauce which goes well. For 4 people blend together 4 tbsp coconut yoghurt, with 1 green chilli and a handful of fresh coriander. Place a dollop on top of each dish.

PER SERVING

Kcal: 389
Protein: 35.8g
Fats: 12.2g
Carbs: 29.6g
Fibre 9.4g