Easy Chicken Curry
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
Instructions
1
Melt butter in a saucepan and add onion, apple, squash and curry paste. Cover and cook on a low heat for 5 minutes.
2
Add flour, ginger and cinnamon and cook for 1 minute, stirring.
3
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.
4
Serve curry on a bed of rice sprinkled with almonds and with naan bread, if using.
