Coconut Butternut Squash Chicken Curry
187 Reviews
4.5/5
Aromatic main course with a depth of flavors from saffron & aromatic spices

Recipe info:

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spanish saffron

Ingerdients

  • – 250 grams chicken breasts
  • – 150 grams butternut squash
  • – 150 grams carrots
  • – 75 grams onion
  • – 150 grams bell pepper
  • – 10 grams garlic
  • – 1 tablespoon ginger paste
  • – 1 1/2 teaspoon cumin seeds
  • – 1 teaspoon coriander seeds
  • – 1 teaspoon turmeric powder
  • – 1/2 teaspoon red chili powder
  • – 200 ml coconut milk
  • – 100 ml water
  • – Pinch of saffron
  • – Salt to taste

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Recipe steps

1. In a pan, dry roast cumin and coriander seeds. Then grind roasted seeds into a fine powder.

2. Heat oil in a pan or a pot, add chopped onions and sauté until golden brown.

3. Add chopped garlic and ginger and sauté for a minute.

4. Add chopped bell pepper and sauté for 2 minutes.

5. Add chopped butternut squash and carrots and sauté for 3 minutes.

6. Add all the dry spices and salt to taste, and sauté for a minute.

7. Add coconut milk, water and saffron. Bring this mixture to a boil.

8. Add chicken breasts and simmer for 20 minutes.

9. Garnish with fresh coriander.

PRO TIPS

For a richer flavor, marinate the chicken in the yogurt mixture for at least 30 minutes before cooking.If you don’t have coconut milk, you can use full-fat milk instead.

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