Another great recipe that’s easy to prepare and fits in with an anti-inflammatory lifestyle. Thanks to Rukmini Iyer’s recipe which I’ve slightly adapted for those avoiding certain inflammatory foods. Enjoy!


  • 400ml of coconut milk (for endo warriors, either make your own or use one without guar gum)
  • 1kg organic chicken thighs
  • 600g organic butternut squash, peeled, de-seeded and sliced
  • 5 organic shallots, peeled and halved
  • 5cm ginger, peeled
  • 2-4 cloves of garlic, peeled
  • 1 red chilli, halved, de-seeded (optional, maybe avoid if causes inflammation)
  • 1 teaspoon ground turmeric (try a brand with high curcumin)
  • 2 teaspoons ground coriander
  • 2 sticks of lemongrass
  • 2 tablespoons tamarind (try a refined sugar free brand if looking to lower inflammation)
  • 2 teaspoons coconut sugar (or brown sugar)
  • Bunch of chopped coriander to serve


  • Preheat the oven to 180°C fan/200°C/ gas 6.
  • Place the chicken, butternut squash and 3 shalllots as one layer in the baking tray.
  • Make a spice paste by placing all the remaining ingredients in a food processor and blend with enough coconut milk to make a smooth paste.
  • Mix the remaining coconut milk into the paste.
  • Pour the sauce over the chicken and butternut squash in the tray, making sure everything is covered.
  • Pop in the oven for 1 hour.
  • Serve with greens, rice and plenty of chopped coriander.