So much tastier than the take away and virtuous to book. Creamy and delicious. What’s not to like?
This recipe is adapted from my favourite recipe book Cook Yourself Thin, quick and easy. Fabulous ideas for runners but I double the portions to satisfy the ridiculous runners’ appetite (or, as some might call it, greed)
ingredients (for 4 small portions)
2 onions chopped
1 clove garlic crushed
1 small or 1/2 large butternut squash in 1-2cm cubes)
4 stalks celery chopped into small pieces (optional)
1 red pepper chopped into small pieces (optional)
2 chicken breasts or300g leftover roast chicken.
1 heaped tsp curry powder
1/2 tsp ginger powder or grated fresh ginger
1 tsp ground tumeric
300ml chicken stock
50g creme fraiche or 2 tbsp low fat soft cheese
heat some oil in a pan then wipe around with kitchen roll to leave a thin film.
add the onions, garlic and butternut squash with a teaspoon of salt and heat on a low-moderate heat for 5 minutes.
add the celery, pepper, chicken, curry powder, ginger and tumeric and fry for another couple of minutes whilst stiring.
add the stock, stir and then simmer for about 40 minutes until squash is squashy. but not mushy.
add creme fraiche, spinkle with corriander and serve.
tip: In the book, the calorie value is given as 185 Kcals for the curry (rice on top: 50g uncooked rice = 180 Kcal). An easy way to keep the portions large and the kcals low, is to double the curry portion, use a small portion (e.g. 30g uncooked) of rice and add a couple of microwaved papodoms at an amazing 30 Kcals each.
Obviously post long run, more rice may well be a positive.