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Fresh Living Network
Chicken and butternut curry

Chicken and butternut curry

You can use bone-in thighs for this recipe. Simply remove skin.
7
RECIPE TYPE:Mains
 
Method
  • Preheat oven to 190C.
  • Place onions, fennel, ginger, garlic and chilli in a food processor and blitz until finely chopped (but not puréed).
  • Season chicken. Heat oil in an ovenproof pan and sear chicken. Remove from pan and set aside.
  • Fry chopped vegetables until golden. Add curry paste and spices, and fry until aromatic, about 2 minutes. Add tomatoes, coconut cream and chicken and bring to the boil. Cover with a lid or foil, place in oven and cook for about 45 minutes (or simmer on stove top).
  • Add water and butternut and cook for a further 30 minutes
  • Serve with rice and sambals
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