Recipe of Speedy Chicken and Butternut Curry

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Chicken and Butternut Curry

Before you jump to Chicken and Butternut Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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While it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. Many people wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. You get the greatest energy savings by fully loading the dishwasher ahead of commencing a wash cycle. By cool drying or even air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is definitely something we can all perform, without difficulty. Largely, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let's go back to chicken and butternut curry recipe. You can have chicken and butternut curry using 11 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to cook Chicken and Butternut Curry:

Use of Oil, for frying.
Get 2 cups of Grated butternut.
Provide of Salt.
Use 2 of Red Onion, grated.
Use 2 tbsp of Curry paste.
Use 1 of Can, peeled and chopped tomatoes.
You need 4 of Chicken breasts, diced.
Use 400 ml of Coconut milk.
Take 1 cup of peas.
Provide 1 cube of chicken stock.
Take 200 grams of cup Baby spinach.

Steps to make Chicken and Butternut Curry:

Put your non-stick pot over medium high heat. Add oil once warm. Add the squash, then season with salt. Cook for 1-2 minutes. Now add the onion and curry paste, fried for another 2-3 minutes..
Add the tomatoes and cook for 10 minutes, stirring occasionally. Once mixture is nicely cooked, add chicken and stir. After about 5 minutes, add peas, stock and coconut milk. Mix and simmer for about 6 minutes, stirringoccasionally..
Once chicken is cooked, add spinach and cook till wilted, about 2 minutes. Then take pan off heat and serve..

This Butternut Squash Chicken Curry is best served piping hot over cooked jasmine or basmati rice. If you'd rather keep things squeaky clean or strict paleo, cauli-rice This soul-warming, highly fragrant Butternut Squash Chicken Curry will make you forget all about the fact that winter is here to stay. If you liked our Slow Cooker Curried Chicken and Butternut Squash recipe, try our Slow Cooker Maple Bacon Chicken Legs next time! Looking for even more delicious Paleo recipes? Look no further and visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes!

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