recipe of the week: squash and chicken curry

squash seeds

preheat oven to medium-high.
seperate the squash seeds from the pulp.
toss seeds with oil, salt and pepper and any spices you like - garlic powder, chili powder, anything.
toast seeds in the oven until crunchy, checking and stirring them every 10 minutes.


thai-style curry

splash of vegetable oil
skinless, boneless, chicken cut into chunks (or not for vegetarians)
2 red chillies, de-seeded and minced
2inch piece of ginger, peeled and grated
1-2 stalks lemongrass, chopped finely
big bunch of coriander, stalks chopped and leaves reserved
3 garlic cloves, grated or crushed
1 small butternut squash, peeled, seeded and cubed
2 tins of coconut milk
handful of sugar snap peas
1-2 limes, zested and juiced

heat oil in a wok until slightly smoking.
add the chicken and cook until just coloured (do not cook through!) and remove to a plate.
add chillies, ginger, lemongrass, coriander stalks, and garlic to wok. cook for a minute, stirring continuously.
add squash, cook for a minute.
add coconut milk, cover, bring to the boil and simmer for 5 minutes.
add chicken back to the wok, simmer for 5 minutes.
add the sugar snap peas and simmer for 2-3 minutes.
remove from the heat, stir in the lime zest and juice.
serve over rice, sprinkle coriander leaves and squash seeds over the top.

i mixed chopped mint into my rice as my mint bush is growing out of control and it was a nice addition.