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Chicken Curry with Butternut Squash
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Prep Time
20
mins
Cook Time
40
mins
Total Time
1
hr
Course
Mains
Cuisine
Western
Servings
2
people
Calories
233
kcal
Equipment
microwave oven
Ingredients
1x
2x
3x
200
gm
butternut squash
(cut into cubes)
500
gm
chicken
(cut into small pieces)
200
ml
light coconut milk
1
tbsp
yellow curry paste
1/2
cup
onion
(chopped)
1/4
cup
red bell pepper
(chopped)
2
cups
spinach leaves
(chopped, and boiled)
salt
(as per taste)
1
green chilli
(chopped)
1
tbsp
chopped coriander leaves
Instructions
Preheat the oven to 218°C. Place the squash pieces on a baking sheet lined with aluminum foil. Bake for 18-20 minutes.
Now, pour coconut milk into a pan. Add the curry paste to it. Sauté for 5-7 minutes
Add onion, red bell pepper, and green chilli to them.
Mix chicken and let it be cooked on a medium flame.
When the chicken becomes tender, add salt, baked squash, and boiled spinach to it.
Sprinkle chopped coriander leaves on it.
Nutrition
Calories:
233
kcal
Keyword
Family, Pregnant
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