Chicken Curry Gem Squash Cups

8th October 2024

As the autumn chill settles in, there’s no better time to enjoy the warming flavours of a hearty curry. Our gem squash cups filled with fragrant chicken curry make a hearty, wholesome meal that’s sure to warm you up. With gem squash in limited supply, now’s the chance to enjoy this South African favourite before it’s gone. The sweetness of the roasted squash pairs beautifully with the rich, spiced chicken curry, creating a delicious and cozy dish that’s ideal for this time of year.

Ingredients

• 400 g deboned chicken
• 125 ml chicken stock
• 125 ml full fat cream
• Handful baby rocket
• 6 gem squash halves
• 1 brown onion, chopped
• 1 T garlic, minced
• 2 T butter
• 1 T honey
• 125 ml tomato purée
• 7 sundried tomato quarters
• 1 packet Tikka Masala Indian Curry Paste
• Salt and pepper, to taste

To serve:

• Fresh rocket
• Basmati rice or bread

Method

1. Steam the gem squash for 10 to 15 minutes or until cooked through but still firm. While still hot, drizzle with honey and drop in some cubed butter. Set aside.
2. Prepare the rice, if serving with rice.
3. Heat a pot, then add butter, followed by the chicken.
4. Cook, turning the pieces, until all sides are golden brown and well-sealed. Remove from the pan and chop into bite-sized pieces.
5. In the same pan add the onions and garlic, and sauté until soft and translucent. Add the sundried tomatoes as well as 2 teaspoons of the oil from the packet. Add the tomato puree and allow the mixture to simmer for 5 minutes. Add the curry paste and mix well. Return the chicken pieces to the pot and cook for 3 minutes, stirring frequently. Add the stock and cream and allow to simmer until the mixture is thick.
6. Taste and season with salt and pepper. Then scoop generous spoons of curry into each of the gem squash halves.
7. Top with fresh rocket and serve with either basmati rice or bread.