Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken and butternut curry. It is one of my favorites. For mine, I am going to 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!
Chicken and Butternut Curry is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken and Butternut Curry is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare Oil, for frying
- Prepare 2 cups Grated butternut
- Make ready Salt
- Prepare 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
- Get 1 cup peas
- Get 1 cube chicken stock
- Make ready 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 is going to wrap this up for this exceptional food chicken and butternut curry recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
