Butternut Squash and Chicken Curry

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/

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

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.

Step 4

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.

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.

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.

Step 8

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.