Chicken and Butternut Curry
Chicken and Butternut Curry

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken and butternut curry. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken and Butternut Curry is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Chicken and Butternut Curry is something which I have loved my entire life. They’re fine and they look wonderful.

Your Personalized Streaming Guide—Get Recommendations & Build Your Watchlist Now. Saute chicken in a large pot until browned, then remove. Meanwhile, make rice in a rice cooker. Add broth, coconut milk, curry powder, turmeric and salt to pot of veggies, bringing to a boil.

To begin with this recipe, we must prepare a few ingredients. You can cook chicken and butternut curry using 11 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Chicken and Butternut Curry:
  1. Take Oil, for frying
  2. Prepare 2 cups Grated butternut
  3. Make ready Salt
  4. Make ready 2 Red Onion, grated
  5. Take 2 tbsp Curry paste
  6. Get 1 Can, peeled and chopped tomatoes
  7. Take 4 Chicken breasts, diced
  8. Prepare 400 ml Coconut milk
  9. Make ready 1 cup peas
  10. Get 1 cube chicken stock
  11. Take 200 grams cup Baby spinach

Once melted add in the butternut squash, bottoms of the baby bok choy, yellow onion, and sliced bell peppers. Add in the red curry paste, grated fresh ginger, grated fresh garlic, and grated fresh lemongrass. Butternut squash chicken curry ingredients The butternut squash is roasted, which makes it super sweet and slightly nutty tasting, perfect with the chicken and mildly spicy coconut lentils in the curry. I decided to pan fry the chicken, rather than cook it inside the curry, to ensure it's perfectly cooked and juicy.

Steps to make Chicken and Butternut Curry:
  1. 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.
  2. 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.
  3. Once chicken is cooked, add spinach and cook till wilted, about 2 minutes. Then take pan off heat and serve.

Butternut squash chicken curry ingredients The butternut squash is roasted, which makes it super sweet and slightly nutty tasting, perfect with the chicken and mildly spicy coconut lentils in the curry. I decided to pan fry the chicken, rather than cook it inside the curry, to ensure it's perfectly cooked and juicy. Instructions Add the onions, butternut squash and tinned tomatoes into the slow cooker. Cut the chicken breasts in half across the middle and place them on top of the veg in the slow cooker. Add the Gram Marsala and coriander and then pour over the chicken stock and season with salt & pepper.

So that is going to wrap it up with this exceptional food chicken and butternut curry recipe. Thanks so much for reading. I am confident you can make this at home. There’s 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 family, colleague and friends. Thank you for reading. Go on get cooking!