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Make this fruity chicken curry for the whole family and add some seasonal butternut squash for a twist on a classic dish. Simply remove the Greek yoghurt to make the whole meal dairy-free


  • 2tbsp olive oil
  • 2 chicken breasts, diced
  • 1tbsp onion, chopped
  • ½ red pepper, diced
  • 150g butternut squash, diced
  • 1 clove garlic, crushed
  • 2tbsp Korma curry paste
  • 400ml coconut milk
  • 2tbsp mango chutney
  • 6 dried apricots, diced
  • 150ml chicken stock
  • 50g frozen peas
  • 2tbsp Greek yoghurt


  1. Heat the oil in a frying pan. Fry the chicken over a high heat until sealed and set aside.
  2. Add the onion, pepper and squash and fry for 3-4 minutes. Add the garlic and fry for another 30 seconds.
  3. Add the curry paste, coconut milk, mango chutney, apricots and stock. Bring to the boil and simmer for 5 minutes.
  4. Add the chicken and simmer for another 3 minutes.
  5. Add the peas and simmer for a further 3 minutes.
  6. Stir in the Greek yoghurt if using and serve with rice.

TIP: Make the dish dairy-free by removing the Greek yoghurt.


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