Name: Curry with Butternut Squash and Chicken
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 1 kg Butternut squash; 2 piece Red onions; 1 clove Clove of garlic; 1 piece Red chili pepper; 2 cm Ginger; 1 Stange Lemongrass; 4 piece Chicken fillets; 160 g Chicken fillet; 200 g Basmati rice; to taste Salt; 2 tbsp Sesame oil; to taste Pepper; 1 tbsp Curry paste; 2 can Coconut milk; 400 ml Coconut milk; 0.5 piece Organic lime; 8 Stiele Coriander

Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

40 Min

Description

This curry with butternut squash and chicken is a real comfort food for the colder season. The slightly sweet squash harmonizes wonderfully with the spiciness of the chili and the exotic curry paste. I especially like to make it in autumn when the squash is fresh from the field. The dish is not only delicious, but also relatively quick to prepare, especially with the Thermomix®. Basmati rice goes perfectly with it. If you like it a little creamier, you can add a splash of coconut milk. An absolute favorite recipe!

Ingredients (17 ingredients)

1 kg Butternut squash
2 piece Red onions
1 clove Clove of garlic
1 piece Red chili pepper
2 cm Ginger
1 Stange Lemongrass
4 piece Chicken fillets
160 g Chicken fillet
200 g Basmati rice
to taste Salt
2 tbsp Sesame oil
to taste Pepper
1 tbsp Curry paste
2 can Coconut milk
400 ml Coconut milk
0.5 piece Organic lime
8 Stiele Coriander

Preparation (8 steps)

Prepare squash, onions, garlic, chili and ginger

Wash, core, peel the squash and cut the pulp into cubes. Peel, halve and slice the onions. Peel and finely chop the garlic. Halve, core, wash and finely chop the chili. Peel and finely grate the ginger. Bruise the lemongrass a little with the back of a knife. Pat the meat dry and cut into strips.

Cook rice

Prepare 200 g basmati rice in boiling salted water according to package instructions.

Fry chicken

Heat 1 tbsp sesame oil in a pan, fry 4 chicken fillets (approx. 160 g each) all over for approx. 8 minutes until golden brown, season with salt and pepper. Remove from the pan and set aside.

Sauté squash and onions

Thermomix® Setting

5 min/248°F/Speed 1 120

Put 1 tbsp sesame oil in the mixing bowl and sauté for 3 min./120°C/speed 1. Add squash and onions and sauté for 5 min./120°C/speed 1.

300

Add garlic, ginger and curry paste

Thermomix® Setting

2 min/248°F/Speed 1 120

Add 1 clove of garlic, 1 piece (approx. 2 cm) ginger and 1 tbsp curry paste and roast for 2 min./120°C/speed 1.

120

Simmer curry

Thermomix® Setting

5 min/212°F/Speed 1 100

Add 2 cans (à 400 ml) coconut milk, 1 stalk of lemongrass and the fried chicken to the mixing bowl and simmer for 5 min./100°C/speed 1.

300

Season curry

Add juice and grated zest of ½ organic lime and season with salt and pepper. Wash 8 sprigs of coriander, pluck the leaves from the stems and set aside.