Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken and butternut curry. It is one of my favorites. This time, 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 recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Chicken and Butternut Curry is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have 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
- Make ready 2 cups Grated butternut
- Prepare Salt
- Get 2 Red Onion, grated
- Get 2 tbsp Curry paste
- Get 1 Can, peeled and chopped tomatoes
- Take 4 Chicken breasts, diced
- Get 400 ml Coconut milk
- Prepare 1 cup peas
- Get 1 cube chicken stock
- Make ready 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 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. 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 with this special food chicken and butternut curry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more 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!
