This is my new favourite way to use up leftover roast chicken. You could make it from chopped, raw chicken thigh meat but I never do, choosing to cook a bigger chicken for the roast and cooking this the next day. I'm even thinking about this curry while peering in at the bird browning in the oven.
It's suitable for paleo diets, as long as it's served without rice (or any other grain, so naan bread's out, too), but to be honest this is how I prefer it. Like a chunky soup in a shallow bowl, scattered with a handful of chopped coriander leaves, which I dip into with a big spoon. Comfort as it's finest.
I'll stop waffling on. This is how you make it:
Chicken and Butternut Squash Coconut Curry
1 tsp coconut oil
4 spring onions, sliced
1 heaped tablespoon Patak's Korma paste
2 x 400ml cans coconut milk
half a butternut squash, peeled and diced into bite-size pieces
2 handfuls leftover cooked roast chicken, chopped roughly
fresh coriander, to scatter over
First, melt the coconut oil in a medium-large sized non-stick pan and throw in the spring onion slices. Stir fry for a couple of minutes, until sizzling and just beginning to soften. Lift them out and tip onto a saucer while you get on with the rest of the curry.
Add the korma paste to the now empty pan and fry for a minute, until warmed through and sizzling. Stir in the coconut milk and drop in the butternut pieces. Simmer on a medium heat until the butternut is just tender (about 10-15 minutes). Add a pinch of salt and the chicken and return the spring onions to the pan, giving everything a stir to combine.
Once the chicken is thoroughly heated through (4-5 minutes) transfer the curry to bowls and serve scattered with plenty of fresh coriander.
Note: you could also stir in some frozen peas or chopped spinach along with the roast chicken, for more colour and veg appeal.