Indian spiced chicken with squash & beans - Good Food Middle East

Ingredients

• 150ml bio-yogurt
• 1 tbsp finely grated ginger
• ½ tsp ground turmeric
• 1 tsp ground cumin
• 4 skinless chicken thighs fillets (about 250g), cut into big chunks
• 200g butternut squash, cut into bite-sized chunks (no need to peel)
• 1 tbsp coconut oil
• 2 red onions, halved and thickly sliced
• 1 garlic clove
• 4 sprigs mint, leaves picked
• 25g coriander, chopped
• 300g can red kidney beans, drained and rinsed
• grated zest and juice ½ lime
• 1 head of chicory, thickly sliced