Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken and butternut curry. It is one of my favorites. This time, I am going to make it a bit tasty. 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!
Chicken and Butternut Curry is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Chicken and Butternut Curry is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Take Oil, for frying
- Take Grated butternut
- Prepare Salt
- Take Red Onion, grated
- Get Curry paste
- Get Can, peeled and chopped tomatoes
- Make ready Chicken breasts, diced
- Prepare Coconut milk
- Take peas
- Take chicken stock
- Make ready cup Baby spinach
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. Ingredients in Butternut Squash Chicken Curry. Say hello to one of the most versatile fall meals ever!
Steps 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. A beautiful aromatic 'kid-friendly' curry, sweetened with creamy butternut pumpkin (or squash) and loaded with tender chicken pieces = ultimate comfort food. I know, it probably feels like I've abandoned you guys this past month. With school holidays plus additional holidays with my family…I'm back!
So that’s going to wrap this up for this exceptional food chicken and butternut curry recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
