|1||royco — Roast Chicken Gravy|
|1||onion — large, sliced|
|1 Tbs||curry powder — mild|
|1 kg||chicken — thighs|
|500 g||butternut — cubed|
|can||tomatoes — chopped|
|1.5 cup||stock — chicken|
|fresh coriander — chopped, to serve, optional|
Prepare the gravy according to instructions.
Heat 2 Tbsp sunflower oil in a pot, add the onions and curry powder and fry until golden. Add the chicken and brown.
Add 1.5 cups chicken stock or water, Royco® gravy, butternut and tinned tomatoes. Simmer gently for 20 minutes or until chicken is cooked through.
Serve curry on a bed of rice sprinkled with coriander.