Butternut Chicken Curry

I have found my notes on how I transferred butternut soup into curry:


"I found some left over butternut soup in the fridge and have turned it into a chicken curry. I just fried some onions with curry powder, added chicken, added the small amount of left over soup with a tad of water,a handful of currents and yum yum looking forward to eating it.

(I forgot I chopped up one tomato as well and added after the chicken)."

I think I served with wild & brown rice - to my amazement Mike now always chooses this healthy rice mix over the white rice.

Warren's Butternut Soup

The only word to sum this soup up is Yum! I have made it about 15 times.
(it can get a little hot so be careful on the chillies).

Ingredients to serve 4:

2 x Butternut
Handful of fresh Coriander
Stub of Ginger
2 cloves of garlic
Orange Juice from 2 oranges
1/2 red chili
1/2 green chili

Chicken stock (made from stock cube or left over Sunday roast)
Single Cream


To Prepare:

Remove the skin from the Butternut and chop into 5cm cubes.

Add all the ingredients, with the exception of the chicken stock and cream, into a roasting tray and cook on a high heat until the butternut is soft.

Remove from oven and empty into a "wizzer". Wizz until smooth (unless you like the lumpy bits then wizz a little less.

Add salt and pepper to taste.

Finally add the chicken stock to get the require texture and when serving drizzle with a little cream. Alternatively you can "cream it up" and add a whole pot of single cream.



The other day I made a curry sauce out of the leftover soup, I will try and find my notes and add this to the blog.