150g piece butternut squash (you need 100g)
2.5cm piece fresh ginger root
2 mild red chillies (optional)
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 skinless and boneless chicken fillets
2 teaspoons rapeseed oil (10g)
1 ½ tablespoons natural peanut butter (no added sugar or salt – 22.5g)
200g tinned light coconut milk
1 tablespoon reduced sodium soy sauce (15g)
3-4 tablespoons water (45-60g) (optional)
salt (optional) and freshly ground black pepper
