Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, chicken and butternut curry. One of my favorites. For mine, I am going to make it a bit tasty. This will be really 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 favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chicken and Butternut Curry is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have chicken and butternut curry using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chicken and Butternut Curry:
- Make ready Oil, for frying
- Make ready 2 cups Grated butternut
- Prepare Salt
- Take 2 Red Onion, grated
- Prepare 2 tbsp Curry paste
- Get 1 Can, peeled and chopped tomatoes
- Prepare 4 Chicken breasts, diced
- Take 400 ml Coconut milk
- Get 1 cup peas
- Take 1 cube chicken stock
- Make ready 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. Ingredients in Butternut Squash Chicken Curry. Say hello to one of the most versatile fall meals ever!
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.
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. 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. Instead I am using canned chickpeas as the star of this recipe. This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites.
So that’s going to wrap this up for this exceptional food chicken and butternut curry recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
