Indian spiced chicken with squash & beans

Indian spiced chicken with squash & beans

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(3 ratings)

Prep: 15 mins Cook: 40 mins plus marinating


Serves 2
This satisfying salad is packed with ingredients to promote good digestion and gut health, and contains 4 of your 5 a day

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal477
  • fat13g
  • saturates7g
  • carbs42g
  • sugars21g
  • fibre13g
  • protein41g
  • salt1.4g
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  • 150ml bio-yogurt
  • 1 tbsp finely grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp ground turmeric
  • 1 tsp ground cumin
  • 4 skinless chicken thighs fillets (about 250g), cut into big chunks
  • 200g butternut squash, cut into bite-sized chunks (no need to peel)
  • 1 tbsp coconut oil
  • 2 red onions, halved and thickly sliced
  • 1 garlic clove
  • 4 sprigs mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 25g coriander, chopped
  • 300g can red kidney beans, drained and rinsed
  • grated zest and juice ½ lime



    The same shape, but smaller than…

  • 1 head of chicory, thickly sliced



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…


  1. Put 2 tbsp of the yogurt in a bowl with the spices, chicken and a really good grinding of black pepper, and set aside for 30 mins, or longer if you have time, to marinate.

  2. Heat oven to 200C/180C fan/gas 6. Arrange the squash on a large baking tray, crumble over the coconut oil (as it will be solid at this stage) and roast for 20 mins. Add the onions and chicken, spaced apart, and roast for 20 mins more until everything is cooked.

  3. Meanwhile, put the rest of the yogurt in a bowl with the garlic, mint and two-thirds of the coriander, and blitz with a hand blender until smooth. Tip the beans and remaining coriander into a bowl, and add the lime zest and juice with a couple of tbsp of the yogurt dressing. Tip in the squash, onions and chicken, add the chicory and toss everything together. Pile onto plates and drizzle with the remaining dressing. (If eating cold as a packed lunch, take the dressing in a pot and dress the salad when ready to eat.)

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Comments, questions and tips

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6th Jan, 2016
This dish is absolutely delicious! You can replace elements depending on what you have in the cupboard - previously I've used sweet potato instead of butternut squash and lightly cooked sweetheart cabbage instead of chicory - the flavours are so good it still works! I would only say be careful about how much garlic you use, I found half a clove was plenty.
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