Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chicken and butternut curry. It is one of my favorites. For mine, I will make it a bit tasty. This will be really 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 well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Chicken and Butternut Curry is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. 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:
- Make ready Oil, for frying
- Get 2 cups Grated butternut
- Prepare Salt
- Make ready 2 Red Onion, grated
- Take 2 tbsp Curry paste
- Prepare 1 Can, peeled and chopped tomatoes
- Make ready 4 Chicken breasts, diced
- Get 400 ml Coconut milk
- Make ready 1 cup peas
- Prepare 1 cube chicken stock
- Prepare 200 grams cup Baby spinach
An easy chicken curry that beats a takeaway any day. 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.
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.
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. Here's the recipe for Curried Butternut Squash, Lentil, and Chicken Stew. I love hearing from you and knowing how you're enjoying the recipes here on Panning The Globe. If you make this recipe, I hope you'll come back to leave a star rating and a comment to let me know what you think. One of the challenges of cooking for one (and eating out rather a lot too) is that I tend to end up with leftovers.
So that’s going to wrap this up with this exceptional food chicken and butternut curry recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
