Chicken Masala with Butternut Squash Dal and Saag Aloo

This curry brings bags of flavour with the delicious combination fragrant spice and earthy savour. It would make a great dinner for all the family.

Serve 4. Prep time – 45 minutes. Cook time – 60 minutes.



Chicken Curry

600g Diced Chicken thigh (1.5cm)
200g Onion – finely diced
40g Ginger – grated
5 Garlic cloves – chopped
5g Ground cumin
5g Ground cinnamon
5g Chilli powder
5g Turmeric
5g Garam masala
5g ground coriander
200ml Chicken stock
200ml Coconut milk
Salt – to taste
30ml vegetable oil – for frying

Butternut Squash Dal

200g Red lentils
600ml Water
75g Chopped tomatoes
75g Butternut squash – Diced (1.5cm)
50g Butter
50g Onion – finely diced
100g Red Pepper – Diced (1.5cm)
2 Cloves garlic – chopped
20g Curry Powder
Lemon juice – to taste
Salt – to taste

Saag Aloo

300g Potatoes – peeled and diced (1.5cm)
150g onion – finely diced
4 Garlic cloves – chopped
10g – Ginger – grated
10g Turmeric
5g Garam masala
5g Ground cumin
150g Frozen spinach – chopped finely
300ml Vegetable stock
Lemon Juice – to taste
Salt and pepper – to taste
50g butter



Chicken Curry

  1. Heat heavy based pan on the stove. Combine all dry spices and toast in the pan for 30 seconds.
  2. Add the oil, onion, ginger and garic to the pan and cook with the spices over a medium heat for 10 minutes until soft and fragrant
  3. Add the diced chicken to the pan and stir into the onion mixture
  4. Add the chicken stock and coconut milk then cook gently for 20 minutes until chicken is tender and the sauce has thickened


Butternut Squash Dal

  1. Put the lentils, water and butternut squash into a saucepan. Bring to the boil then simmer for 15 minutes until tender
  2. While the lentils are cooking, heat the butter in a pan and sweat the onion, red pepper and garlic until soft
  3. Add the curry powder and continue to cook for 2 minutes, stirring constantly
  4. Add the chopped tomatoes to the pan and mix well
  5. When the lentils and squash are cooked strain off the water before adding the lentils to the spiced mixture.
  6. Mix well, season with salt and lemon juice

Saag Aloo

  1. Heat the butter in a pan and cook the onion, ginger and garlic over a medium heat for 2 minutes. Add the spices and continue to cook for 1 minute.
  2. Add the potatoes to the pan and mix well with the onions.
  3. Add the stock and bring to the boil. Reduce the temperature to a gentle simmer and cook for 5 minutes.
  4. Add the spinach and continue to cook for a further 5-10 minutes until the potato is tender and the stock has reduced to a thick sauce
  5. Season with salt and lemon juice

IDDSI Testing Methods:

Ensure all the foods are tested using the IDDSI Testing Methods as set out in the IDDSI Audit Sheets.

Recipe Hack

Try substituting the dry spices in these recipes with shop bought pastes for ease.

The chicken curry flavours continue developing after cooking so this is a great recipe to make in advance and eat the following day.

Serve with thick natural yoghurt and a beer!


Allergens – Celery, Milk