Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, chicken and butternut curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Chicken and Butternut Curry is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Chicken and Butternut Curry is something that I have loved my entire life. They’re nice and they look fantastic.
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To get started with this particular 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 it.
The ingredients needed to make Chicken and Butternut Curry:
- Get Oil, for frying
- Prepare 2 cups Grated butternut
- Make ready Salt
- Get 2 Red Onion, grated
- Get 2 tbsp Curry paste
- Make ready 1 Can, peeled and chopped tomatoes
- Make ready 4 Chicken breasts, diced
- Get 400 ml Coconut milk
- Make ready 1 cup peas
- Make ready 1 cube chicken stock
- 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:
- 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.
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’s going to wrap it up with this exceptional food chicken and butternut curry recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
