Butternut Squash And Chicken Korma - cooking recipe

Ingredients

1 tbsp peanut oil
1 None onion, coarsely chopped
1 tbsp korma (mild) curry paste
4 None boneless skinless chicken breasts, sliced
1 can (14 oz) coconut cream
1 lb butternut squash, peeled and diced
7 oz green beans, trimmed and halved
None None Steamed rice, to serve

Preparation

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