Creamy Coconut Chicken & Butternut Squash Curry
Rated 5.0 stars by 1 users
Category
Curry Dinner
Cuisine
Indian
Servings
6
Prep Time
20 minutes
Cook Time
45 minutes
Curry flavours are not normally my go-to but this Creamy Coconut Chicken and Butternut Squash combo is utterly delicious.....to the point where I now can't stop thinking about it! (although I seem to spend most of my days thinking about food anyhow... anyone else? 😃)
The main ingredients, together with the warming spices and coconut milk, combine to produce delicious aromatic flavours - without killing the palate with too much heat. It's a curry that even non-curry liking friends and family will love - if you know what I mean..😋
And it was great fun to cook. Digging out spices from the back of the drawer that I wouldn't normally use, or know how to use! 🫚🌶️🥘
Next time I'm going to 'up' the overall quantities to have more leftovers.....because it tastes even better the next day!
Mrs Treacle's Yum Score ⭐️⭐️⭐️⭐️⭐️. Yes, 5 stars!
Ingredients
-
Chicken Breasts / Thighs, Skin Removed - 750g. Cut into chunks.
-
Greek Yoghurt - 75g
-
Garam Masala - 4 teaspoons
-
Cumin - 2 teaspoons
-
Paprika - 2 teaspoons
-
Turmeric - 2 teaspoons
-
Cayenne Pepper - 1 teaspoon
-
Salt and Black Pepper
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Extra Virgin Olive Oil - 2 tablespoons
-
Salted Butter - 75g
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1 x Onion. Chopped
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1 x Butternut Squash - approx 750g. Chopped into small cubes.
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6 x Garlic Cloves. Finely chopped or grated
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Fresh Ginger. 2 tablespoons. Finely chopped or grated
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Chilli Paste - 1 teaspoon.
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Tomato Puree - 2 tablespoons
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Coconut Milk. 1 x 400g can
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Fresh Coriander - 2 good handfuls. Roughly torn or chopped
Directions
Mix the yoghurt and half the quantity of the spices (garam masala, cumin, paprika, turmeric and cayenne pepper) Add a little salt and stir in the chicken pieces coating them well. Leave to one side for 15 mins (a good time to prepare the other ingredients)
Heat the oil in a casserole dish or deep sauté pan, to a medium high heat. Add the chicken pieces and sear until browned on all sides (in batches if need be) - about 4 minutes.
Lower the heat and with all the chicken in the pan, add the butter tossing to coat the chicken all over. Cook for a further 2 minutes then remove the chicken from the pan (with a slotted spoon) and set aside.
Increase the heat a smidge and add the onion and butternut squash into the same pan, combining with the retained butter juices. Sauté for 10 minutes, until softened.
Add the garlic and ginger, and the remaining half quantity of the spices (garam masala, cumin, paprika, turmeric and cayenne pepper). Stir in the chilli paste and tomato puree and gently cook for another 10 minutes
Reduce the heat to low. Add the coconut milk and about 20cl of water. Stir to combine with the other ingredients and simmer for 5 minutes.
Add the chicken and any juices back into the pan and cook gently for another 10 to 15 minutes - until the sauce has thickened into a good curry consistency. Remove from the heat and stir in the coriander.
Season to taste and serve with rice and naan bread. Delicious! 😋
Rate and Comment 👍
Let me know what you think of this recipe...
I welcome your comments, and any suggestions or changes you would make 👍.
Be gentle though...I'm an enthusiastic hobby chef, teaching myself to cook at home. So, it's just for fun - my enjoyment and passion outweigh my talent - but I'm happy learning and trying to create something 'tasty' in the kitchen for Mrs Treacle to have to be polite about! 😃
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Tipsy x
AKA Laurence!
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