Quick + Easy Recipes


My First Chicken Curry

Full of flavour and natural goodness.

1 x 100ml Squish 100% Butternut + Carrot Puree
1Tbsp vegetable oil
½ onion, chopped
½ red pepper, seeded and chopped
200g chicken breast, cubed
½ tsp mild curry powder
½ tsp dried ginger
175ml chicken stock
Heat oil in a pan over medium heat and fry the onion and pepper until softened.
Add the chicken and spices.
Stir well, browning the chicken and allowing the spices to toast.
Add a little stock and deglaze the pan, then add the rest of the stock.
Cover and simmer for 15 minutes.
Take off the heat and stir through the puree.
Serve with cooked rice.

Short on time? Make the sauce then add shredded rotisserie or leftover cooked chicken