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Easy Chicken Curry
Emily Davenport
4 servings
30 minutes
417
Indian
Mains
This Easy Chicken Curry is mild and sweet enough for little ones, and even sneaks in some butternut squash (chop the veggies really small).
A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Butter 50g (2oz)
- Onions 2, peeled and chopped
- Dessert apples 2, peeled, cored and chopped
- Butternut squash 300g (11oz), peeled and diced
- Curry paste 2 tbsp
- Plain flour 2 tbsp
- Ground ginger 1 tsp
- Ground cinnamon 1 tsp
- Milk 450ml (3/4 pint)
- Mango chutney 2 tbsp
- Cooked chicken 350-450g (12-16oz), cut into chunks
- Cooked basmati rice, naan bread to serve, optional
Directions
- Melt butter in a saucepan and add onion, apple, squash and curry paste
- Cover and cook on a low heat for 5 minutes
- Add flour, ginger and cinnamon and cook for 1 minute, stirring
- Pour milk into pan, then add mango chutney and cooked chicken
- Bring to the boil, stirring, then reduce the heat, cover with a lid and simmer gently for 20 minutes
- Serve curry on a bed of rice sprinkled with almonds and with naan bread, if using.