Chicken and Butternut Curry
Chicken and Butternut Curry

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken and butternut curry. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken and Butternut Curry is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Chicken and Butternut Curry is something that I’ve loved my entire life.

Find Your Favorite Movies & Shows On Demand. T&Cs foodscene.deliveroo.co.uk Toss the butternut squash in a large bowl with the chili powder, curry powder, and turmeric, and set aside. Heat up a big drizzle of oil in a large cast iron pan or saucepan, then cook the garlic and ginger together for a couple of minutes. Add the chicken and cook for another two minutes or so or until white.

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

Instructions 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 this up with this special 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 interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!