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Butternut Squash and Chicken Curry

Butternut Squash and Chicken Curry

Prep:15minCook:35min

Savor the flavours of our Butternut Squash and Chicken Curry, a delightful fusion of tender chicken, diced butternut squash, and aromatic Thai red curry paste. Cooked to perfection on a Cusimax hot plate, this savoury dish boasts a symphony of spices and creamy coconut milk, complemented by the wholesome goodness of chickpeas and fresh spinach. A culinary masterpiece in just under an hour, garnished with zesty lime wedges and fragrant coriander leaves. Spice up your mealtime with this Cusimax hot plate creation! Get yours here: https://www.cusimax.com/

Updated at: Sun, 24 Sep 2023 03:33:00 GMT

Nutrition balance score

Good

Glycemic Index

51

Low

Glycemic Load

13

Moderate

Nutrition per serving

Calories458.2 kcal (23%)

Total Fat31.9 g (46%)

Carbs26.2 g (10%)

Sugars5.5 g (6%)

Protein21.3 g (43%)

Sodium575.8 mg (29%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5butternut squash

peeled and diced

1 tablespoonolive oil

300gboneless skinless chicken thighs

cut into bite-sized pieces

1 tablespoonminced garlic

1 tablespoonminced ginger

1 tablespoonThai red curry paste

400mlcoconut milk

240gcanned chickpeas

For garnish:

Fresh coriander leaves

Instructions

Step 1

Heat olive oil in a large pan.

Heat olive oil in a large pan.

Step 2

2. Add the chicken pieces, season with salt and pepper, and fry until golden. Remove from the pan.

2. Add the chicken pieces, season with salt and pepper, and fry until golden. Remove from the pan.

Step 3

3. In the same pan, add the finely chopped onion and cook until translucent. Stir in minced garlic and ginger, cooking for an additional 2 minutes.

3. In the same pan, add the finely chopped onion and cook until translucent. Stir in minced garlic and ginger, cooking for an additional 2 minutes.

Step 4

4. Add the Thai red curry paste and mix until well combined.

4. Add the Thai red curry paste and mix until well combined.

Step 5

5. Toss in the diced butternut squash, ensuring it’s evenly coated with the curry mixture.

5. Toss in the diced butternut squash, ensuring it’s evenly coated with the curry mixture.

Step 6

6. Pour in the coconut milk, stir, and cover with a lid. Allow it to simmer for about 20 minutes or until the butternut squash is nearly tender.

6. Pour in the coconut milk, stir, and cover with a lid. Allow it to simmer for about 20 minutes or until the butternut squash is nearly tender.

Step 7

7. Return the cooked chicken to the pan, add the canned chickpeas, and adjust the salt to taste. Mix well and cook for an additional 5-10 minutes.

7. Return the cooked chicken to the pan, add the canned chickpeas, and adjust the salt to taste. Mix well and cook for an additional 5-10 minutes.

Step 8

8. Finally, add the fresh spinach, stir until wilted.

8. Finally, add the fresh spinach, stir until wilted.

Step 9

9. Serve your delicious curry with rice or naan bread, garnished with lime wedges and a sprinkle of chopped fresh coriander leaves.

9. Serve your delicious curry with rice or naan bread, garnished with lime wedges and a sprinkle of chopped fresh coriander leaves.

Notes

5 liked

0 disliked

Delicious

Easy

Go-to

Spicy

One-dish

Victoria· last year

Makes leftovers

It was so good! After adding the coconut cream, i filled the can with water and added that to boil and reduce =) it worked out super well since i added alot of other veggies and While i didn't have all the ingredients, it was the best catch all for the veggies going bad =) I can't wait to make it again!

Anifa Jakubez· last year

Супер смачно 🥰🥰🥰

Shicocooks· last year

Notes: You can use boneless, skinless chicken breasts instead of chicken thighs if you prefer. Adjust the spice level by adding more or less Thai red curry paste to suit your taste. Feel free to include other vegetables like bell peppers or carrots for added texture and flavour. Serve the curry with rice, naan bread, or even couscous for a delicious meal. Leftovers make a fantastic next-day lunch, so don't hesitate to make extra!

Notes:
You can use boneless, skinless chicken breasts instead of chicken thighs if you prefer.
Adjust the spice level by adding more or less Thai red curry paste to suit your taste.
Feel free to include other vegetables like bell peppers or carrots for added texture and flavour.
Serve the curry with rice, naan bread, or even couscous for a delicious meal.
Leftovers make a fantastic next-day lunch, so don't hesitate to make extra!

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