1 handful Flat leafed parsley (stems removed and finely chopped)
10g Fresh Ginger (grated)
1 handful Green Beans
Warm the spices through in a heavy iron skillet till they start to release their smell
Add the oil, chopped onion, ginger, garlic and chilli and cook gently till the onion is translucent
Add the chicken and seal on all sides
Add the butternut squash and beans and mix well before adding in the passata and coconut milk
Simmer gently for 30 minutes or so until the squash is cooked through and the sauce has reduced a little.
Add salt and pepper to taste and serve with dry fried cauliflower rice
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