Creamy Chicken & Butternut Curry (Print Version)
# Ingredients:
→ Main Veggies and Proteins
01 -
Chicken breasts - 500 grams
02 -
Butternut squash - 1 (approx. 600 grams)
→ Seasonings and Herbs
03 -
Curry paste - 2 tablespoons
04 -
Onion - 1 piece
05 -
Garlic - 2 cloves
06 -
Fresh ginger - a 2 cm piece
07 -
Vegetable oil - 2 tablespoons
08 -
Salt - add as needed
09 -
Pepper - add to taste
→ Liquids and Garnishes
10 -
Coconut milk - 400 ml
11 -
Fresh cilantro - for topping
→ Side Dish
12 -
Basmati rice - as per serving
# Let's Cook:
01 -
Dice the butternut squash into cubes. Thinly slice up the onion and garlic. Grate the ginger. Cut the chicken breasts into medium-sized chunks.
02 -
Heat the vegetable oil in a pan and cook the onion, garlic, and ginger until they're soft and aromatic.
03 -
Toss in the chicken pieces and brown them evenly on all sides. Stir in the curry paste and mix well to coat the chicken.
04 -
Drop the cubed squash into the pan and pour in the coconut milk. Gently stir to combine everything.
05 -
Cover the pan and let everything cook over low heat for about 20-25 minutes, until the squash is tender and the chicken is fully cooked.
06 -
Season with salt and pepper to your liking. Sprinkle chopped cilantro on top. Serve hot alongside basmati rice.
# Tips:
01 -
You can store the curry in the fridge for up to 3 days.
02 -
Reheat it using a microwave or on the stovetop.
03 -
Swap butternut squash with sweet potato if you want.
04 -
Adjust the amount of curry paste depending on how spicy you like it.