Made from


  • 6 chicken wings per portion
  • 1 small butternut squash, peeled, deseeded and cubed
  • 200ml double cream
  • 1 bunch coriander
  • 2 red chillies
  • 1 red onion, sliced
  • 2 cloves of garlic, roughly chopped
  • 3tbsp curry powder
  • 1 bunch of coriander, chopped
  • Toasted almonds to garnish

Indian heaven, a spicy butternut delight


Sauté the butternut squash cubes in oil with a good grinding of salt and pepper, the chillies and the garlic and onions. Sprinkle on the curry powder and give a good mix through. Cook a little more until soft and golden.

Add some cream and blitz the mixture into a purée and season well. Keep warm while you get the rest together.

Cook the chicken and serve with the warm purée, a good scattering of coriander, some sliced chillies, the almonds and a drizzle of olive oil. 

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