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.

You may also like
Ramen
25 min
Ramen
(4)
Kimchi
1 h
Kimchi
(3)
Beef bourguignon
1 h
Beef bourguignon
(5)
Shepherd’s pie
1 h
Shepherd’s pie
(5)
See more

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

Instructions

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.

You may also like

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