Butternut Squash And Chicken Korma

1. 1

   Heat oil in a large heavy-bottomed skillet on medium heat. Add onion and korma curry paste. Cook, stirring, 2-3 mins, until onion softens.

2. 2

   Add chicken and cook, 3-5 mins, until lightly browned. Stir in coconut cream and bring to a boil. Reduce heat to low and simmer, 5 mins.

3. 3

   Stir in squash and cook, 15-20 mins, until tender. Stir in beans during last 3 mins of cooking. Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.