Rich, warming and super fragrant, this West African-style curry has a lot going on. Chunks of brined chicken are marinated in coconut milk, ginger and a market's-worth of warm, redolent spices, then roasted and tossed in a peanut curry sauce. Alongside, butternut squash brings a subtle sweetness, while ginger-garlic wild rice and steamed kale make this dish a complete meal.

Ingredients: Chicken breast • Water • Butternut squash • Spanish onion • Wild rice blend (white rice, wild rice) • Kale • Diced tomatoes (tomatoes, tomato juice, calcium chloride, citric acid) • Red kidney beans (red kidney beans, water, calcium chloride, disodium EDTA) • Peanut butter • Lime juice • Garlic • Tomato paste (vine-ripened fresh tomatoes, naturally derived citric acid) • Chicken glace (chicken broth, carrot, onion, garlic, spices) • Olive oil • Peanuts • Ginger puree (ginger, water, citric acid) • Sugars (coconut palm sugar) • Sesame oil • Green onions • Roasted garlic (garlic, extra virgin olive oil, water, natural flavour, lactic acid, calcium disodium EDTA) • Sea salt • Coconut milk (coconut, water, guar gum, cellulose gum) • Coriander • Cumin • Black pepper • Turmeric • Xanthan gum • Ground ginger (sulphites) • Cinnamon • Cloves • Ground nutmeg • Fennel seeds • Ground mustard • Cardamom • Cayenne pepper.