This recipe is a hit among my family members. Mula2, aku nampak this blogger, cafedelites, on IG. Gambar2 dia memang lawa sangat. Tengah scroll down, tiba2 ternampak la her curry chicken. Peh! terus jatuh hati. Kebetulan aku beli sebijik pumpkin besar from tesco online (yes, aku suka shopping kat tesco online). So, apa lagi, terus la aku masak this dish. Sedap sangat sampai hubby requested the same dish the next day.
CHICKEN AND BUTTERNUT SQUASH CURRY
INGREDIENTS
2-3 tablespoon ghee or coconut oil
2 large onion, chopped
1 medium carrot, peeled and diced
1 whole chicken, cut into 20 pieces
4 cloves garlic, crushed
3 tablespoons curry paste
1 teaspoon garam masala (optional)
4 cups (600g) ready diced Butternut squash/pumpkin
200g green beans, trimmed
500ml can coconut milk
1/2 cup water
2 tablespoon coconut sugar (or brown sugar)
Salt to taste
Fresh coriander leaves, green chilies to serve
INSTRUCTIONS
1. Heat the ghee (or coconut oil) in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent. Add the chicken and fry until just beginning to brown. Add the garlic, curry paste and garam masala (if using), stirring together quickly to blend in the heat of the pan for about a minute until fragrant.
2. Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes. Stir the coconut milk and water through the ingredients and bring to a simmer.
3. Reduce heat to low; add in the sugar and salt to your taste (I use about 1 teaspoon), and continue to simmer for about 10-15 minutes, or until the pumpkin pieces have softened. (If you prefer a creamier pumpkin curry sauce, simmer for 5-10 minutes longer until the pumpkin has completely melted through the sauce. YUM.Serve over cauliflower rice (or rice of your choice).
