A mild dish of curried chicken thighs with butternut squash, turnip and carrots.
De-bone the chicken thighs and remove the skin. Trim away any sinew and then cut each thigh into 5 pieces.
Peel and dice the onions. Peel the apple, remove the core and cut the flesh into small dice.
Heat a saucepan with a little olive oil. Add the chicken to the pan and cook for 5 minutes. Season with salt and pepper and then add the onions. Cook for 2 minutes before sprinkling flour into the pan. Cook for 30 seconds before adding the raisins, almonds, the spices and the apple. Degalze with the coconut milk and 200ml water. Simmer over a low heat for 20 minutes.
To finish, add the cream and the juice of one lime. Check the seasoning.
Wash and peel the carrots, butternut squash and turnips. Cut the turnips into quarters. Cut the carrots into thick slices on the diagonal. Cut the butternut squash into cubes. Try to cut all of the vegetables to a similar size to each other. Place in a pan, cover with water and add the butter and salt. Cover and cook until all of the liquid has evaporated.
Serve the vegetables along side the curried chicken.
«Try adding a little chilli paste to your curry for an extra kick of spice.»