Chicken and Butternut Squash Curry with Coconut Milk is one of the easiest and quickest curries, but cut the chicken and butternut squash into small cubes. Because so they need shorter cooking time and the curry will be prettier.
Servings: 4 people
- 1 onion (chopped)
- 4-5 chicken breasts (diced)
- ½ Butternut Squash (preferably the seed-free ‘neck’ end, peeled, diced)
- 250 grams coconut milk
- 1 teaspoon madras curry powder
- 1 teaspoon garam masala powder
- 1 pinch of crushed chilli
- 1 pinch of cayenne pepper powder
- 1 pinch of red jalapeno flakes
- 2.5cm piece ginger (peeled, grated)
- 3 cloves garlic (minced)
- 1 pinch of ground black pepper
- sunflower (or canola) oil
- Heat the oil in a nonstick frying pan (or large pot) and add the onion and a pinch of salt. Cook slowly until the onions are clear and glassy.
- Add the madras curry powder, garam masala powder, ginger and garlic. Stir it well and fry it for one minute.
- Add the diced chicken and cook over high heat, stirring, until the meat is no longer pink (about 4-5 minutes).
- Season with salt, black pepper, chili, cayenne pepper and red jalapeno fleakes.
- Pour enough cold water to cover it. Bring boil and cook for 20 minutes.
- Add the diced butternut squash, cover and cook for for 10-15 minutes.
- Add the coconut milk, carefully stir well then bring to the boil.
Serve with steamed rice and sprinkle with green coriander or parsley. If you want, you could be replace the coconut milk with double cream.