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Curry chicken puff recipe. Stir in the red curry paste then add the squash coconut milk and stock. A very simple curry that is tasty and filling using autumnal veg. Say hello to one of the most versatile fall meals ever.
Bring to a simmer add the squash and cook until soft about 25 mins. A a butternut squash 2 tbsp olive oil salt freshly ground black pepper for the curry a a onion diced 2 tbsp olive oil 1 chicken breast diced pinch chilli 1 tsp curry powder 1 chicken stock cube 2 tbsp tomato pura ace 4 5 tbsp water big handful spinach. For variation throw in some chic peas for added texture andor red wine for an even more meaty taste.
Fry the onion for 5 mins until softened. Its easy to make with just a few ingredients 45 mins. Cook stirring for 30 seconds or until the mustard seeds begin to pop.
Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Pour in the coconut milk with 200ml water and bring to a simmer. This one pot butternut squash chicken curry can easily be made vegetarianvegan by leaving out the chicken and using vegetable stock and you could even whip up this baby in a the slow cooker ive given alternative directions for slow cooker below as well as instant pot instructions so.
After 10 mins cooking tip in the green beans. Heat the oil in a large saucepan over a high heat then add the mustard and cumin seeds cardamom and curry leaves. Cook the rice in boiling salted water as per pack instructions.
Indian butternut squash curry bbc good food mild curry paste fat free greek yogurt olive oil brown basmati rice and 6 more indian butternut squash curry platings and pairings. Add the onion and the curry paste and fry for 3 4 mins more. Season to taste then serve scattered with chopped coriander and naan bread or rice.
Ingredients in butternut squash chicken curry. Meanwhile heat the oil in a large frying pan and cook the butternut squash for 2 3 mins until lightly browned.
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