Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken and butternut curry. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This Thai chicken butternut squash curry is our go-to curry for a reason! Stove top, slow cooker or Instant Pot - your choice! Welcome to your new go-to chicken thigh curry!
Chicken and Butternut Curry is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Chicken and Butternut Curry is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken and butternut curry using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Butternut Curry:
- Prepare Oil, for frying
- Get 2 cups Grated butternut
- Get Salt
- Get 2 Red Onion, grated
- Get 2 tbsp Curry paste
- Make ready 1 Can, peeled and chopped tomatoes
- Take 4 Chicken breasts, diced
- Take 400 ml Coconut milk
- Take 1 cup peas
- Make ready 1 cube chicken stock
- Take 200 grams cup Baby spinach
This Butternut Squash Chicken Curry is best served piping hot over cooked jasmine or basmati rice. If you'd rather keep things squeaky clean or strict paleo, cauli-rice This soul-warming, highly fragrant Butternut Squash Chicken Curry will make you forget all about the fact that winter is here to stay. One of the challenges of cooking for one (and eating out rather a lot too) is that I tend to end up with leftovers. This wholesome chickpea curry with loads of vegetables like hearty butternut squash, spinach and green peas simmered in creamy coconut milk will become your Traditionally, Korma is cooked with chicken but this version is meat free.
Steps to make Chicken and Butternut Curry:
- Put your non-stick pot over medium high heat. Add oil once warm. Add the squash, then season with salt. Cook for 1-2 minutes. Now add the onion and curry paste, fried for another 2-3 minutes.
- Add the tomatoes and cook for 10 minutes, stirring occasionally. Once mixture is nicely cooked, add chicken and stir. After about 5 minutes, add peas, stock and coconut milk. Mix and simmer for about 6 minutes, stirringoccasionally.
- Once chicken is cooked, add spinach and cook till wilted, about 2 minutes. Then take pan off heat and serve.
Instead I am using canned chickpeas as the star of this recipe. Ingredients in Butternut Squash Chicken Curry. Say hello to one of the most versatile fall meals ever! This curry is thick, delicious and can be eaten on its own in a large bowl. The chickpeas and chicken have more than enough protein and make this meal lower carb if you eat it on its own like I do.
So that’s going to wrap it up for this exceptional food chicken and butternut curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
