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Autumn Chicken and Butternut Squash Curry
Autumn Chicken and Butternut Squash Curry

Autumn Chicken and Butternut Squash Curry
A warming curry with seasonal butternut squash and tender chicken.
Autumn Chicken and Butternut Squash Curry

Provides a balanced meal with protein, carbs, and vegetables to support recovery and energy replenishment.

Ingredients:
1
Servings
  • 300
    g
     chicken breast
  • 400
    g
     butternut squash
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 200
    ml
     coconut milk
  • 2
    tbsp
     curry powder
  • 1
    tbsp
     olive oil
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Chicken and Butternut Squash Curry
Instructions:
  1. Dice the chicken breast into bite-sized pieces.
  2. Peel and cube the butternut squash.
  3. Chop the onion and mince the garlic and ginger.
  4. Heat olive oil in a large pan over medium heat.
  5. Add onion, garlic, and ginger; sauté until fragrant.
  6. Stir in curry powder and cook for another minute.
  7. Add chicken pieces and cook until browned on all sides.
  8. Pour in coconut milk and add butternut squash cubes.
  9. Season with salt and pepper, then simmer for 20 minutes.
  10. Stir in spinach and cook until wilted.
  11. Serve hot with a side of steamed rice or quinoa.
Nutrition Per Serving 1050 g Per 100g
Energy 653 kcal 62 kcal
Protein 55 g 5.2 g
Fibre 10 g 1.0 g
Salt 2 g 0.2 g
Sugar 8 g 0.8 g
Carbohydrates 40 g 3.8 g
Fat 35 g 3.3 g
  • 300
    g
     chicken breast
  • 400
    g
     butternut squash
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 200
    ml
     coconut milk
  • 2
    tbsp
     curry powder
  • 1
    tbsp
     olive oil
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Dice the chicken breast into bite-sized pieces.

Peel and cube the butternut squash.

Chop the onion and mince the garlic and ginger.

Heat olive oil in a large pan over medium heat.

Add onion, garlic, and ginger; sauté until fragrant.

Stir in curry powder and cook for another minute.

Add chicken pieces and cook until browned on all sides.

Pour in coconut milk and add butternut squash cubes.

Season with salt and pepper, then simmer for 20 minutes.

Stir in spinach and cook until wilted.

Serve hot with a side of steamed rice or quinoa.

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