Curry with chicken and butternut squash
The recipe combines a subtle balance of creamy, spicy, sweet, salty and buttery flavours.
Curry with chicken and butternut squash
The recipe combines a subtle balance of creamy, spicy, sweet, salty and buttery flavours.
Preparation process
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Mix everything for the marinade and marinate the loins for as long as possible, at least half an hour, or overnight in the fridge.
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Heat the oil in a frying pan, place the marinated loins on it, season with salt and fry for a few minutes on each side until golden brown. Transfer the loins to a plate.
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Put a tablespoon of butter in the same pan and add the onions. Season with salt and fry for a few minutes. Then add the pumpkin and the spices. Roast for a few more minutes.
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Add the garlic and ginger, fry until fragrant, add the concentrate and fry for a minute longer.
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Return the chicken to the pan, cover with water or vegetable stock (just a little, the chicken must still be looking out) and cover. Cook on a low heat for about half an hour.
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When the chicken is cooked, take it out and blend the sauce with a stick blender. Add the coconut milk, return the chicken, poach a little and we're done. Season if necessary.
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Serve with rice, or sprinkle with fresh herbs.
Recipe: Hr(a)na
