Chicken And Squash Curry - cooking recipe

Ingredients

2 (14 oz) skin-on chicken breasts on the bone
1 None onion, halved
1 None carrot, chopped
7 oz celeriac, chopped
3 None leeks, sliced
2 None bay leaves
6 None allspice berries
2 tbsp butter
3 1/4 lb winter squash, peeled, deseeded and diced
2 tbsp curry powder
1 (13.5 oz) can coconut milk

Preparation

Combine chicken, onion, carrot, celeriac and 1 leek in a saucepan with 10 cups water. Add bay leaves and allspice berries and season. Bring to a boil, reduce heat and simmer for 30 mins. Set chicken aside. Strain stock.
Heat butter in a saucepan and saute squash and remaining leeks for 5 mins. Sprinkle with curry powder and cook for 2 mins. Add stock and bring to a boil. Reduce heat and simmer for 15 mins.
Remove bones from chicken and cut into cubes. Add to squash along with coconut milk. Bring to a boil and season.