Servings:
pieces

Chicken Butternut Squash Curry

This chicken butternut squash curry is healthy and super delicious. It makes a beautiful presentation and can be prepped ahead for easy, elegant entertaining.
Ingredients (Servings: pieces)
Marinade
Boneless Chicken Breast
g
Skyr Yoghurt
g
Ground Ginger
tbsp
Garlic Powder
tsp
Garam Masala
tsp
Chili
tsp
Kosher Salt
tsp
Curry
Butternut Squash
g
Coconut Oil
tbsp
Yellow Onion
Fresh Ginger
cm
Garlic Clove
Tomato Paste
tbsp
Garam Masala
tsp
Curry Powder
tsp
Ground Coriander
tsp
Ground Cumin
tsp
Kosher Salt
tsp
Coconut Milk
ml
Rice Noodles
g
Pomegranate Seeds
Handful Fresh Coriander
Preparing In The Kitchen
    Marinate the Chicken
  1. In a medium sized bowl, add the marinade ingredients (yoghurt, ginger, garlic, garam masala, turmeric, chili powder and salt).
  2. Mix together until fully combined and then stir in the chicken pieces until coated in the yoghurt blend.
  3. Cover the chicken and let marinate at least 30 minutes or up to 24 hours.
  4. Curry
  5. Heat the coconut oil to a large skillet over a medium heat. When hot, add the chicken pieces to the skillet and fry until all sides are browned (about 3 minutes). You may need to fry the chicken in batches of 2-3 to prevent the pan from crowding. Once browned, remove from the pan and set aside on a plate. The chicken will cook fully in the sauce later.
  6. Add the coconut oil to the same skillet you used for the chicken. When hot, add the onions and fry until soft, about 5-7 minutes.
  7. Add the ginger, garlic, tomato paste and garam masala, curry powder, coriander, cumin and salt. Sauté another 2-3 minutes.
  8. Add the coconut milk and pumpkin to the skillet. Stir until a thick, mostly smooth sauce forms and let simmer for 10 to let the sauce thicken slightly.
  9. Add the chicken back to the skillet, stir and let the curry simmer another 8-10 minutes until the chicken is cooked through and the sauce is bubbly.
  10. In the meantime, prepare the rice noodles according to the instructions on the package.
  11. Taste and season with more salt if needed. Top with fresh cilantro and pomegranate seeds and serve with rice noodles
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