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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 Squash Curry cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you conveniently, you may make it 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 Squash Curry dishes that you simply make.

Alright, don’t linger, let’s approach this chicken and butternut squash curry formula with 10 elements which are definitely easy to acquire, and we have to process them at the very least through 6 ways. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements of Chicken and Butternut Squash Curry:

1. You need 2 medium - chicken breast or 3 chicken thighs boneless, skinless and diced
2. Prepare 1/2 medium of butternut squash peeled, deseeded and diced into 1 inch cubes
3. Get 1 Apple peeled, cored and diced into 1 inch cubes
4. Need 1 medium of onion
5. Give 1 tbsp - Curry powder
6. Get 2 handfuls - spinach
7. Take 1 clove garlic
8. Make ready 1 tin (400 ml) of tin tomatoes blended
9. Require 200 ml - chicken stock
10. Need 40 grams - sultanas (optional but definitely tasty)

Ingredients in Butternut Squash Chicken Curry. Say hello to one of the most versatile fall meals ever! 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 are some ingredient substitutions if you're looking to change things.

Chicken and Butternut Squash Curry start cooking:

1. Finely dice onion and fry in a little oil until clear. add curry powder and mix in
2. Add chicken and mix until the chicken is nearly cooked. add butternut squash and apple
3. Crush garlic and add to the pot. add the tomatoes, spinich and stock (and sultanas if using)
4. Bring to the boil and reduce to a simmer. cover and stir every 10 minutes until the butternut squash is tender
5. Boil up some rice to serve. my favourite toppings on a curry are sliced boiled egg, sliced banana, salted peanuts and mango chutney
6. If its too hot, stir in some coconut milk or a tablespoon of cream cheese or natural yoghurt

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. Whip up a delicious curry with this dish combining butternut squash, chicken thighs, cherry tomatoes and coconut milk. This Thai recipe couldn't be simpler and is perfect served with coconut rice. One of the challenges of cooking for one (and eating out rather a lot too) is that I tend to end up with leftovers.

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