Chicken and Butternut Squash Curry. While the chicken is cooking, melt butter in a skillet over medium heat. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine.
This One Pot Butternut Squash Chicken Curry can easily be made vegetarian/vegan by leaving out the chicken and using vegetable stock, and you could even whip up this baby in a the slow cooker - I've given alternative directions for slow cooker below, as well as Instant Pot instructions, so.
Chicken, Green Bean and Butternut Squash (Pumpkin) Curry.
A beautiful aromatic 'kid-friendly' curry, sweetened with creamy butternut pumpkin (or squash) and loaded with tender chicken pieces = ultimate comfort food.
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While the chicken is cooking, melt butter in a skillet over medium heat. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine.
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Ingredients - Chicken and Butternut Squash Curry:
- Give 2 medium of chicken breast or 3 chicken thighs boneless, skinless and diced.
- Prepare 1/2 medium butternut squash peeled, deseeded and diced into 1 inch cubes.
- Provide 1 for Apple peeled, cored and diced into 1 inch cubes.
- Prepare 1 medium onion.
- You need 1 tbsp Curry powder.
- Provide 2 handfuls spinach.
- Provide 1 clove for garlic.
- Require 1 tin (400 ml) - tin tomatoes blended.
- Prepare 200 ml chicken stock.
- Provide 40 grams for sultanas (optional but definitely tasty).
This Instant Pot Butternut Squash Chicken Curry is an aromatic, perfectly savory, fall-apart chicken curry recipe made with a base of light coconut milk and mashed butternut squash that gives it a velvety, creamy texture. Comfort, flavor, and ease describe this chicken butternut squash red curry recipe. It is full of veggies and uses organic boneless, skinless chicken thighs from Farmer Focus to give this recipe a hearty protein. Remove chicken from Dutch oven and set aside.
Chicken and Butternut Squash Curry making:
- Finely dice onion and fry in a little oil until clear. add curry powder and mix in.
- Add chicken and mix until the chicken is nearly cooked. add butternut squash and apple.
- Crush garlic and add to the pot. add the tomatoes, spinich and stock (and sultanas if using).
- Bring to the boil and reduce to a simmer. cover and stir every 10 minutes until the butternut squash is tender.
- Boil up some rice to serve. my favourite toppings on a curry are sliced boiled egg, sliced banana, salted peanuts and mango chutney.
- If its too hot, stir in some coconut milk or a tablespoon of cream cheese or natural yoghurt.
Add the onion, red curry paste, garam masala, cumin and cardamom to the Dutch oven. Add the butternut squash, minced garlic and grated ginger. Stir in the paprika, curry paste and stock and bring to the boil. One of the challenges of cooking for one (and eating out rather a lot too) is that I tend to end up with leftovers. This curry was meant to be either a vegetarian Butternut Squash curry or a Chicken curry.
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