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Chicken Curry

45 min
• Preparation 15 min
Dinner Main course Lunch Supper Everyday
Chicken Curry

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

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Ingredients

Rapeseed oil
1 tbsp
White onions
2
Garlic
2
Ginger (Peeled and Grated)
1
Curry paste (Use a Mild Paste for Less Heat)
3 tbsp
Tomatoes (Roughly Chopped)
2
Chicken breast fillets
4
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
2
Ground coriander Leaves
1 cup
Rice
360 g

Method

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

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

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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History

Last updated

Published

https://www.arlafoods.co.uk/recipes/chicken-curry/