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With the financial carnage of December still impacting our bank balance, couple with the (*gasp*) veg shortage this month, I have been looking for ways to bulk out meals we usually eat. This is one of those concoctions, and I have to say it worked bloody well!

My 6-month old loves this, so if you want to make this for your weaning little see the notes next to some of the stages of prep.

This is perfect for freezing, and we have known to argue about whether this tastes better fresh from the pan or a few days later!

Serves
4

Cost
£3.82 for the whole meal
£0.95p per person*

*this will depend on how many people you feed and their appetites! I usually get 4 adult portions out of this recipe, plus one small baby weaning portion.

Ingredients

  • 1 onion, finely diced
  • 1 tsp ground ginger
  • 1/2 tsp garlic
  • 3 chicken breasts, diced (I use frozen breasts and cut them into chunks when they are part defrosted then return to the fridge to fully defrost)
  • 1 butternut squash, peeled and diced
  • 3 sweet potatoes, peeled and diced
  • 4 tbsp Korma powder
  • 500ml chicken stock
  • Pinch of sweetener
  • 150g Skyr/Fat free Greek Yoghurt

Method

Boil a pan of water and add the diced potatoes and squash. Reduce to a simmer, put the lid on the pan and leave to cook until you need them. Put the onion, garlic and ginger in a food processor and whizz into a paste. Transfer to a frying pan on a low heat and sweat. Add the (N.B. I don’t cook with any oil, but use an oil spray instead. This is just my preference so either is fine).

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Add the Korma powder (if you want to make a portion for a baby or toddler from this batch, only add HALF the Korma powder at this point) and stir fry for half a minute, then add the diced chicken breast, sweetener, and chicken stock. When they are soft (which they should be by now) drain the squash and potatoes and add to the Korma.

Cook on low-medium until the sauce thickens and reduces and then remove the pan from the heat. (If you are making for a baby or toddler, remove their portion from the pan and transfer to a blender, then add the rest of the Korma powder, stir through, and leave to simmer for a few more minutes. Add a tsp or two of yoghurt to the child portion and blend until smooth).

Stir in the yoghurt (I like Skyr because it’s naturally low in fat and makes a really nice thick and creamy sauce).

Serve with rice.

Yes, that’s it, seriously!

I usually put 2 portions in the fridge or freezer for lunches, and it does need a good stir once reheated, but is (arguably) better when it’s had time for all those flavours to really soak in!

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Butternut Squash, Sweet Potato & Chicken Korma| MummyMamaMum
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