400g chicken breast fillet cut into thumb sized chunks
1 tablespoon sunflower oil
Toasted flaked almonds and coriander to serve
Peel your ginger, garlic and onion. Put in a food processor with the coconut and oil and blend until just combined.
Tip into a casserole dish and gently fry the mixture for 3-4 minutes until the onion goes translucent. Add the turmeric, chilli (if using) and curry powder and stir.
Add your chicken pieces and fry for a further 5 minutes. Then tip in your squash, stock and half of the yoghurt and bring pot to a simmer.
Cook covered on a low-medium heat for 25 minutes, until chicken is tender and the butternut squash has begin to breakdown into the sauce. Stir in the rest of the yoghurt and serve sprinkled with toasted almonds and fresh coriander.
Arthritis diet notes:
A healthy homemade curry is very close to a perfect meal for those with arthritis.This recipe is packed full of anti-inflammatory spices which can help with the pain and swelling in both osteoarthritis and rheumatoid arthritis. Using lean cuts of white meat, and reducing the amount of coconut dramatically, also keeps it low in saturated fats.
There is more info on turmeric here in the 'Arthur Investigates' series of posts.