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Chicken and Butternut Curry cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken and Butternut Curry dishes which you make.

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!

Alright, don’t linger, let’s approach this chicken and butternut curry formula with 11 substances which are surely easy to find, and we have to process them at the very least through 3 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients of Chicken and Butternut Curry:

1. Prepare - Oil, for frying
2. Require 2 cups for Grated butternut
3. Take for Salt
4. Get 2 for Red Onion, grated
5. You need 2 tbsp of Curry paste
6. Require 1 for Can, peeled and chopped tomatoes
7. Provide 4 - Chicken breasts, diced
8. Take 400 ml for Coconut milk
9. Prepare 1 cup peas
10. Prepare 1 cube chicken stock
11. You need 200 grams for 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!

Chicken and Butternut Curry instructions:

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.

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. This wholesome chickpea curry with loads of vegetables like hearty butternut squash, spinach and green peas simmered in creamy coconut milk will become your Traditionally, Korma is cooked with chicken but this version is meat free. Instead I am using canned chickpeas as the star of this recipe. This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites.

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