Creamy Butternut Chicken Curry (Print Version)
# Ingredients:
→ Main Veggies and Proteins
01 -
Chicken breast fillets - 500g
02 -
Butternut squash - 1 piece (approx. 600g)
→ Spices and Seasonings
03 -
Curry paste - 2 tbsp
04 -
Onion - 1 whole
05 -
Garlic - 2 cloves
06 -
Fresh ginger - 1 piece, about 2 cm
07 -
Cooking oil - 2 tbsp
08 -
Salt - as needed
09 -
Black pepper - to taste
→ Liquids and Garnishes
10 -
Coconut milk - 400ml
11 -
Fresh cilantro - for topping
→ Side Dish
12 -
Basmati rice - per serving
# Instructions:
01 -
Cut the butternut squash into small cubes. Chop up the garlic and onion finely. Grate a small piece of fresh ginger. Slice the chicken fillets into medium-sized chunks.
02 -
Heat up the vegetable oil in a pan. Sauté the onion, garlic, and ginger, stirring, until they turn soft and smell amazing.
03 -
Add the chicken chunks into the pan. Move them around to brown them on all sides. Once browned, stir in the curry paste until it coats the chicken evenly.
04 -
Toss in the butternut cubes and pour in the coconut milk. Give it a gentle stir so everything combines well.
05 -
Cover your pan with a lid, lower the heat, and let it simmer for 20-25 minutes. Check to make sure the chicken is fully cooked and your squash is tender.
06 -
Sprinkle in some salt and pepper to your liking. Top it off with fresh chopped cilantro and serve it warm alongside basmati rice.
# Notes:
01 -
You can keep this curry in the fridge for up to 3 days.
02 -
Reheat either on the stove or in a microwave.
03 -
Swap butternut with sweet potatoes if you want.
04 -
Use more or less curry paste to adjust the heat level.