Chicken Curry

Chicken Curry

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


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.


Colza oil
1 tbsp
White onions
Ginger (Peeled and Grated)
Curry paste (Use a Mild Paste for Less Heat)
3 tbsp
Tomatoes (Roughly Chopped)
Chicken breast fillets
Red lentils (Rinsed Well in Cold Water)
200 g
Butternut squashes (Cut into 2cm Cubes)
500 g
Arla® B.o.b milk
400 ml
Chicken stock (or Water)
200 ml
Lemons Wedges
Ground coriander Leaves
1 cup
360 g