Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken and butternut curry. It is one of my favorites. For mine, I will make it a 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! This easy Thai chicken and butternut squash curry truly deserves the spot it's had on our dinner table (and in.
Chicken and Butternut Curry is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chicken and Butternut Curry is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to 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
- Make ready 2 cups Grated butternut
- Prepare Salt
- Prepare 2 Red Onion, grated
- Get 2 tbsp Curry paste
- Take 1 Can, peeled and chopped tomatoes
- Prepare 4 Chicken breasts, diced
- Take 400 ml Coconut milk
- Take 1 cup peas
- Get 1 cube chicken stock
- Get 200 grams cup Baby spinach
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.
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. 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. If you liked our Slow Cooker Curried Chicken and Butternut Squash recipe, try our Slow Cooker Maple Bacon Chicken Legs next time!
So that’s going to wrap it up for this special food chicken and butternut curry recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
