Chicken korma with pumpkin

Ingredients

• 400 gbutternut squash
• 500 gchicken breast
• 1 packPatak's Korma sauce
• 150 mlmilk*
• 1 largeonion
• 2 clovesgarlic
• 3 cm piecefresh ginger, grated
• 1½ teaspoonssweet paprika
• a pinchchilli flakes
• to tastesalt and pepper
• to tasteoil, for frying
• to servenaan bread

Instructions

1. 1

   Prepare the squash

   Peel the butternut squash and cut it into dice.

2. 2

   Cut the chicken

   Trim the chicken breast and cut it into roughly 2 cm cubes.

3. 3

   Chop the aromatics

   Finely chop the onion and garlic.

4. 4

   Brown the chicken

   Heat a little oil in a frying pan and add the chicken. Sprinkle with the sweet paprika, salt and pepper, then fry for 4–5 minutes, until it starts to brown.

5. 5

   Cook the onion

   Add the onion and garlic and fry for 2 minutes.

6. 6

   Add the sauce

   Add the squash, pour in the korma sauce and milk, then grate in the ginger and add a pinch of chilli flakes.

7. 7

   Simmer until tender

   Cover the pan and cook for 15–20 minutes, until the squash is tender but still holds its shape.

8. 8

   Serve the curry

   Serve with basmati rice or naan bread.

What is chicken korma with pumpkin?

Korma is a curry style associated with the Indian subcontinent, often made with a mild, creamy sauce. This version pairs a ready-made korma sauce with chicken and butternut squash for a simple, gently spiced dinner.

The squash brings natural sweetness and soft texture, while paprika, ginger and a pinch of chilli add warmth. Keeping the squash in cubes helps it stay distinct in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 30g protein, 27g carbs, 18g fat.

Chicken provides most of the protein, while the squash and korma sauce contribute carbohydrates; the sauce, milk and frying oil are the main sources of fat. Serve with a moderate portion of rice or naan and add fresh vegetables or salad to round out the plate.

The key ingredients

Chicken: breast cooks quickly, so cutting it into roughly 2 cm cubes helps the pieces brown and cook evenly.

Butternut squash: peel it and cut pieces to a similar size so they soften at a similar rate.

Korma sauce: the ready-made sauce provides the main seasoning and creamy character; the milk loosens it as it simmers.

Building flavour in the pan

Brown the chicken first with paprika, salt and pepper. Give it room in the pan where possible, so it starts to colour rather than releasing moisture and steaming.

Add the chopped onion and garlic after the chicken has had 4–5 minutes. Their brief 2-minute fry softens them before the sauce goes in.

Getting the squash texture right

Once the squash, sauce, milk, ginger and chilli are in the pan, cover it and simmer for 15–20 minutes. Check the squash towards the end: it should be tender when pierced but not collapsing.

If the squash is still firm, continue cooking and check it again shortly afterwards. Avoid stirring vigorously, which can break up softened pieces.

Timing and preparation

The recipe takes about 35 minutes in total, including chopping and cooking. Prepare the squash, chicken and aromatics before heating the pan so they can be added in sequence without interrupting the cooking.

The covered simmer is the longest stage. Use that time to prepare the rice or warm the naan you plan to serve.

What to serve alongside

Basmati rice or naan are both suggested accompaniments. Rice makes a simple base for the sauce, while naan is handy for scooping it up.

A fresh, crisp salad or plain vegetables can add contrast to the soft curry. Keep the side lightly dressed so it does not compete with the sauce.

Recipe notes & tips

• Cut the chicken and squash into pieces of similar size for more even cooking.
• Use a little oil to start; the sauce and milk provide plenty of moisture for the simmer.
• Grate the ginger directly into the pan so its juice is not left behind on a chopping board.
• Check the squash before the full simmer time is up, as piece size can affect how quickly it softens.
• Taste the sauce before serving and adjust the salt and pepper if needed.

Variations

• Use coconut milk: replace the milk with the same amount of coconut milk for a coconut note.
• Add greens: stir in a handful of spinach near the end and cook just until wilted.
• Increase the heat: add extra chilli flakes to suit your preference.
• Try another squash: use peeled pumpkin in place of the butternut squash, cut into similar-sized cubes.
• Add vegetables: include diced peppers with the squash for extra colour and texture.

Common mistakes to avoid

• Uneven squash pieces: cut them to a similar size so they become tender at roughly the same time.
• Overcooking the squash: check it during the final minutes and stop when it is tender but still holds its shape.
• Skipping the browning: fry the chicken for 4–5 minutes before adding the onion and garlic to give it a chance to colour.
• Adding aromatics too early: follow the method and add the onion and garlic after the chicken has cooked for 4–5 minutes.
• Serving without tasting: check the seasoning before serving and adjust salt and pepper to taste.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 2 days. Reheat thoroughly in a pan or microwave, stirring occasionally; add a splash of water or milk if the sauce has thickened.

Frequently asked questions