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    Food: COCONUT THAI CURRY (WITH CHICKEN AND CHICKPEAS)

    (adapted from a Deliciously Ella receipe)

    Serves 4

    WHAT YOU’LL NEED

    1 x Chicken breast per person, cut into bite size chunks
    2 x 400ml tins coconut milk
    2 x 400g tins chopped tomatoes
    2-3cm fresh ginger, peeled and grated
    1-2 teaspoons chilli flakes
    1 large butternut squash, peel and cut into bite size pieces
    2 medium aubergines, cut into bite size pieces
    Handful fresh coriander, chopped
    1 x 400ml tin chickpeas, drained
    2 teaspoons brown miso paste

    METHOD

    1. Pre heat oven 180°
    2. Put coconut milk, tinned tomatoes, grated ginger and chilli flakes into a large pan with a sprinkling of salt and pepper to season, allow to boil
    3. Add uncooked chicken, aubergine and butternut squash to the pan
    4. Allow the mixture to cook for 30 mins in the oven (Lid on)
    5. Remove from oven add chickpeas, miso paste and coriander
    6. Return to the oven and cook for 30 mins until squash is soft and chicken cooked through (Lid off)

    Serve with brown rice/buckwheat – to be honest this is delicious and filling served on its own
    For a vegetarian option omit the chicken

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