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Easy Chicken Curry
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Indian
Author:
Emily Davenport
Servings
4 servings
Prep Time
30 minutes
Calories
417
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 350-2450g (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.
Nutrition
Calories 417, Fat 17 grams, Saturated Fat 8.5 grams
