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Composition Chicken and Butternut Curry:

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

Chicken and Butternut Curry steps:

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.

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