Japanese-style chicken, pineapple & butternut squash curry
7
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Ingredients
Cornflour
2 tablespoon(s), level
Pineapple in juice, drained
432 g, (chunks) juice reserved
Pineapple Juice
100 ml
Chicken stock cube(s)
1 cube(s), to make 800ml stock
Soy Sauce
2½ tablespoon(s)
Sunflower Oil
2 tablespoon(s)
Onion
2 large, diced
Curry Powder
9 teaspoon(s)
Turmeric
1 teaspoon(s)
Butternut Squash
500 g, peeled and cut into bite-size chunks
Chicken breast, skinless, raw
500 g, cut into bite-size chunks