Butternut Squash Chicken Rogan Josh Recipes

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20 BEST SLOW COOKER CURRIES RECIPE COLLECTION



20 Best Slow Cooker Curries Recipe Collection image

If you like bright, comforting bowls of tender meat and veggies, these slow cooker curries are for you. From lamb to tofu, there's something for everyone here.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 20

Slow Cooker Cashew Chicken
Slow Cooker Chicken Tikka Masala
Slow Cooker Tofu Butter Chicken (Vegan)
Easy Slow Cooker Lamb Curry
Slow Cooker Vegetable Korma
Easy Slow Cooker Shrimp Curry
Slow Cooker Chicken Curry with Coconut Milk
Slow Cooker Chickpea and Potato Curry
Slow Cooker Thai Red Beef Curry
Slow Cooker Chana Masala
Slow Cooker Beef Curry
Slow Cooker Indian Lentils
Slow Cooker Coconut Quinoa Curry
Slow Cooker Vegetable Curry
Slow Cooker Chicken Korma
Slow Cooker Thai Chicken And Wild Rice Soup
Slow Cooker Butternut Squash Lentil Curry
Slow Cooker Pumpkin, Chickpea, u0026amp; Red Lentil Curry
Slow Cooker Chicken Saag Curry
Slow Cooker Lamb Rogan Josh

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

BUTTERNUT SQUASH & CHICKEN ROGAN JOSH



Butternut Squash & Chicken Rogan Josh image

This dish is great for freezing so one for the OAMC cookbook. Make double and leave to cool completely before freezing. Defrost throughly before gently reheating..

Provided by Pink Penguin

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons sunflower oil
1 onion, sliced
1 butternut squash, diced
4 tomatoes, chopped
1 teaspoon cumin seed
1 teaspoon paprika
2 tablespoons hot curry paste
1 pint chicken stock
4 chicken breasts, cubed
200 g basmati rice
1 lemon, juice of
fresh coriander leaves, torn

Steps:

  • Heat the oil in a large pan & cook the onion & butternut squash on a low heat for 15 minutes Add the tomatoes & cumin seeds, then cook for a further 5 mins until the tomatoes are soft & pulpy.
  • Stir in the paprika, curry paste & stock & bring to the boil.Add the chicken & simmer gently for 15-20 mins, cover with a lid half way through, until the chicken is cooked through.Meanwhile cook the rice according to your own method.
  • Season the curry & add lemon juice to taste.Serve with the rice & scatter with coriander leaves.

Nutrition Facts : Calories 709.1, Fat 24, SaturatedFat 5.6, Cholesterol 96.4, Sodium 320.2, Carbohydrate 85.6, Fiber 9.6, Sugar 13.3, Protein 41.7

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