CHICKEN CURRY WITH SQAUSH
This delicious recipe combines the natural sweetness of butternut squash with a flavorful curry filling, creating a hearty and satisfying dish. The tender squash shell serves as a unique and edible bowl for the aromatic curry, making it a visually stunning and enjoyable meal. With a perfect balance of spices and textures, this dish is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- ý butternut squash
- 2 tbsp olive oil
- salt
- freshly ground black pepper
- For the curry
- ü onion, diced
- 2 tbsp olive oil
- 1 chicken breast, diced
- pinch chilli
- 1 tsp curry powder
- 1 chicken stock cube
- 2 tbsp tomato purée
- 4-5 tbsp water
- big handful spinach
Instructions
- 1. Remove the seeds from the squash.
- 2. Hollow out the flesh from the squash and keep to one side.
- 3. Drizzle the shell with the oil and season.
- 4. Bake in a hot oven for 6-7 minutes or until it just begins to soften.
- 5. For the curry, sauté the onion in the oil for 2-3 minutes.
- 6. Add the chicken breast and fry for 2-3 minutes.
- 7. Add all the other ingredients, except the spinach
- 8. Add a little water if it is too dry.
- 9. Stir in the spinach and scoop into the squash shell.
Yield
Serves 4
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