for 4 people

One-pot

1 tbsp	olive oil
2	onions, halved, sliced
500 g	squash (e.g. butternut), cut into approx. 1 ½ cm cubes
120 g	long grain rice (e.g. parboiled)
2 tbsp	red curry paste
6 dl	vegetable bouillon
5 dl	coconut milk
4	chicken breasts (approx. 160 g each), cut into strips approx. 1/2 cm thick
½ tsp	salt
½ bunch	coriander, leaves torn off
¼ tsp	chilli flakes

How it's done

One-pot

Heat the oil in a pan. Add the onions and squash, sauté for approx. 2 mins. Add the rice and curry, cook briefly. Pour in the stock and coconut milk, bring to the boil, cover and simmer over a medium heat for approx. 15 mins. Salt the chicken, add it to the pan, cover and cook over a very low heat for approx. 5 mins. Sprinkle with coriander and chilli flakes.

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