Chicken and Butternut Curry

Name: Chicken and Butternut Curry
Yield: 6-8 servings
Cuisine: South African
Ingredients: Oil, for frying; 2 cups Grated butternut; Salt; 2 Red Onion, grated; 2 tbsp Curry paste; 1 Can, peeled and chopped tomatoes; 4 Chicken breasts, diced; 400 ml Coconut milk; 1 cup peas; 1 cube chicken stock; 200 grams cup Baby spinach

JJ @JJduPlessis1

Cape Town

Chicken and Butternut Curry

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Ingredients

6-8 servings

Oil, for frying
2 cupsGrated butternut
Salt
2Red Onion, grated
2 tbspCurry paste
1Can, peeled and chopped tomatoes
4Chicken breasts, diced
400 mlCoconut milk
1 cuppeas
1 cubechicken stock
200 gramscup Baby spinach

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Steps

1

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.
2

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.
3

Once chicken is cooked, add spinach and cook till wilted, about 2 minutes. Then take pan off heat and serve.