A taster from the 2017 Dairy Diary
This mild chicken curry is a winner with all the family.
Easy Chicken Curry
Calories 417 per portion
Fat 17g (?8.5g sat) per portion
Suitable for freezing
Ingredients
- Butter 25g (1oz)
- Onion 1, peeled and chopped
- Dessert apple 1, peeled, cored and chopped
- Butternut squash 150g (5oz), peeled and diced
- Curry paste 1 tbsp
- Plain flour 1 tbsp
- Ground ginger ½ tsp
- Ground cinnamon ½ tsp
- Milk 225ml (8fl oz)
- Mango chutney 1 tbsp
- Cooked chicken 175-225g (6-8oz), cut into chunks
- Cooked basmati rice, naan bread and flaked almonds to serve, optional
Instructions
- 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.
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