Chicken Curry

Chicken Curry

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Spice up the dinner table with this delicious curry dish made with Arla B.O.B.

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Serves 4 as a main course or 6 as a side dish

  • 1 tbsp tbsp Rapeseed oil
  • 2 Onions
  • 2 Garlic
  • 1 Piece Ginger, peeled and grated
  • 3 tbsp tbsp Curry paste (use a mild paste for less heat)
  • 2 Tomato, roughly chopped
  • 4 Chicken breasts
  • 200 gram Red lentils, rinsed well in cold water
  • 500 gram Butternut Squash, cut into 2cm cubes
  • 400 ml Arla B.O.B Milk
  • 200 ml Chicken stock (or water)
  • 2 Lemon wedges
  • 1 Cup Coriander leaves
  • 360 gram Rice



Step 1

Fry the onions on a medium heat in the oil until softened and starting to colour. Add the garlic and ginger to the onions for a couple of minutes and then stir in the curry paste.

Step 2

Add the chicken pieces to the pan and stir until well coated.

Step 3

Finally add in the red lentils, butternut squash, the Arla BOB milk and chicken stock.

Step 4

Cook for 25-30 minutes stirring occasionally until the lentils have cooked through.

Step 5

Top with coriander leaves and lemon wedges and serve with rice or Indian beans.

25-30 minutes


For a vegetarian alternative replace the chicken with 1 small head of cauliflower. Break the cauliflower into florets and add to the pan at the same time as you would have the chicken.

Remember to add another 100-150ml stock/water to the pan as the cauliflower soaks up the liquid more than the chicken, and when stirring be gentle so as not to break up the cauliflower.


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