Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken and butternut curry. It is one of my favorites. For mine, I will 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 favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. 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 prepare a few ingredients. You can cook chicken and butternut curry using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chicken and Butternut Curry:
- Make ready Oil, for frying
- Get 2 cups Grated butternut
- Prepare Salt
- Prepare 2 Red Onion, grated
- Make ready 2 tbsp Curry paste
- Make ready 1 Can, peeled and chopped tomatoes
- Take 4 Chicken breasts, diced
- Get 400 ml Coconut milk
- Get 1 cup peas
- Make ready 1 cube chicken stock
- Get 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!
Instructions 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. A beautiful aromatic 'kid-friendly' curry, sweetened with creamy butternut pumpkin (or squash) and loaded with tender chicken pieces = ultimate comfort food. I know, it probably feels like I've abandoned you guys this past month. With school holidays plus additional holidays with my family…I'm back!
So that’s going to wrap it up for this special food chicken and butternut curry recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
