Chicken thighs and butternut curry with cumin and coriander rice recipe | olivemagazine

Ingredients

• 2 tbsp vegetable oil
• 2 onions finely chopped
• 1 red chilli finely sliced
• a small chunk ginger finely chopped
• 1 tbsp ground coriander
• 1 tbsp turmeric
• 1 tbsp medium curry powder
• 8 skinless, boneless chicken thighs quartered
• 400g tin coconut milk
• 400ml chicken stock
• 400g butternut squash peeled and cut into chunks
• ½ a small bunch coriander chopped
• 300g basmati rice
• 2 tsp cumin seeds
• ½ a small bunch coriander finely chopped