Indian chicken curry

If you are into warm delicious Indian food, then this is the recipe for you. This curry is creamy and not spicy, if you like an extra kick you can always add some fresh chilli.


  • 2x150g free range / organic thighs – chopped into bite size pieces
  • 200 butternut squash – chopped into 1 cm pieces
  • 1 red onion – finely chopped
  • 40g spinach
  • 4cm ginger – grated
  • 2 garlic cloves – finely chopped
  • 1 tsp turmeric
  • 6 dried curry leaves
  • 2 tsp garam masala (you can get this spice mixture at any Indian shop or even larger supermarket)
  • 40g creamed coconut – dissolved in 400ml of hot water
  • olive oil


  • roast butternut squash in the oven at 180 C for 15 min
  • fry onion, ginger, garlic and curry leaves in 1 tbsp of olive oil for 3 min
  • add chicken and garam masala, fry for further 8 min
  • stir in turmeric and cream coconut with water, cook for 10 min
  • add roasted squash and spinach for the last 2 min

You can eat this dish just like is, or serve with a delicious rice dish. I served it alongside wild rice which I soaked the night before and cooked for 5 min.


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