Curried Chicken & Butternut

Name: Curried Chicken & Butternut
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Butternut Chunks; Cabbage; Chicken; Creme Fraiche; Dijon Mustard; Free-Range Chicken Leg Quarter; Free-range Chicken Leg Quarters; Low Fat Plain Yoghurt; Medium Curry Powder; Pumpkin Seeds; Red Bell Pepper; Red Bell Peppers

Crispy, creamy and curry-fied. Those satisfying textures and tastes are all wrapped up in every bite of this tender-roasted chicken and butternut dish. By smothering these well-known ingredients in a creamy curried sauce, it makes for a whole new dinner experience. Let’s get cooking, Chef!

Curried Chicken & Butternut

with crème fraîche & pumpkin seeds

4.6

28 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

DON’T BE Chicken/" title="View all our recipes with Chicken at eCook">Chicken, CHEF!
Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken leg quarter and the butternut pieces on a deep roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
POP THE Pumpkin Seeds
Place the Pumpkin Seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SPICE IT UP
In a bowl, combine the yoghurt, the créme fraîche, the curry powder, the mustard, 50ml of warm water, and seasoning.
CREAMY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken has 15-20 minutes remaining, scatter over the sliced peppers, and pour the créme fraîche mixture over the tray. Roast for the remaining time.
COMPLETE THE Cabbage
Place the sliced Cabbage in a bowl. Add a drizzle of olive oil and season. Toss until coated.
ENJOY EVERY BITE
Make a bed of dressed Cabbage. Top with the creamy curried roast and scatter over the toasted Pumpkin Seeds. There you have it!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarter/" title="View all our recipes with Free-Range Chicken Leg Quarter at eCook">Free-Range Chicken Leg Quarter - 1
Butternut Chunks - 250g
Pumpkin Seeds - 15g
Low Fat Plain Yoghurt - 30ml
Crème Fraîche - 30ml
Medium Curry Powder - 5ml
Dijon Mustard - 10ml
Red Bell Pepper - 1
Cabbage - 100g

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Serves 2

DON’T BE Chicken/" title="View all our recipes with Chicken at eCook">Chicken, CHEF!
Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken leg quarters and the butternut pieces on a deep roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
POP THE Pumpkin Seeds
Place the Pumpkin Seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SPICE IT UP
In a bowl, combine the yoghurt, the créme fraîche, the curry powder, the mustard, 100ml of warm water, and seasoning.
CREAMY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken has 15-20 minutes remaining, scatter over the sliced peppers, and pour the créme fraîche mixture over the tray. Roast for the remaining time.
COMPLETE THE Cabbage
Place the sliced Cabbage in a bowl. Add a drizzle of olive oil and season. Toss until coated.
ENJOY EVERY BITE
Make a bed of dressed Cabbage. Top with the creamy curried roast and scatter over the toasted Pumpkin Seeds. There you have it!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">Free-range Chicken Leg Quarters - 2
Butternut Chunks - 500g
Pumpkin Seeds - 30g
Low Fat Plain Yoghurt - 60ml
Crème Fraîche - 60ml
Medium Curry Powder - 10ml
Dijon Mustard - 20ml
Red Bell Pepper - 1
Cabbage - 200g

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Serves 3

DON’T BE Chicken/" title="View all our recipes with Chicken at eCook">Chicken, CHEF!
Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken leg quarters and the butternut pieces on a deep roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
POP THE Pumpkin Seeds
Place the Pumpkin Seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SPICE IT UP
In a bowl, combine the yoghurt, the créme fraîche, the curry powder, the mustard, 150ml of warm water, and seasoning.
CREAMY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken has 20-25 minutes remaining, scatter over the sliced peppers, and pour the créme fraîche mixture over the tray. Roast for the remaining time.
COMPLETE THE Cabbage
Place the sliced Cabbage in a bowl. Add a drizzle of olive oil and season. Toss until coated.
ENJOY EVERY BITE
Make a bed of dressed Cabbage. Top with the creamy curried roast and scatter over the toasted Pumpkin Seeds. There you have it!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">Free-range Chicken Leg Quarters - 3
Butternut Chunks - 750g
Pumpkin Seeds - 45g
Low Fat Plain Yoghurt - 90ml
Crème Fraîche - 90ml
Medium Curry Powder - 15ml
Dijon Mustard - 30ml
Red Bell Peppers - 2
Cabbage - 300g

Download the Recipe

Serves 4

DON’T BE Chicken/" title="View all our recipes with Chicken at eCook">Chicken, CHEF!
Preheat the oven to 200°C. Place the Chicken/" title="View all our recipes with Chicken at eCook">Chicken leg quarters and the butternut pieces on a deep roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
POP THE Pumpkin Seeds
Place the Pumpkin Seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool.
SPICE IT UP
In a bowl, combine the yoghurt, the créme fraîche, the curry powder, the mustard, 200ml of warm water, and seasoning.
CREAMY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
When the Chicken/" title="View all our recipes with Chicken at eCook">Chicken has 20-25 minutes remaining, scatter over the sliced peppers, and pour the créme fraîche mixture over the tray. Roast for the remaining time.
COMPLETE THE Cabbage
Place the sliced Cabbage in a bowl. Add a drizzle of olive oil and season. Toss until coated.
ENJOY EVERY BITE
Make a bed of dressed Cabbage. Top with the creamy curried roast and scatter over the toasted Pumpkin Seeds. There you have it!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-leg-quarters/" title="View all our recipes with Free-range Chicken Leg Quarters at eCook">Free-range Chicken Leg Quarters - 4
Butternut Chunks - 1kg
Pumpkin Seeds - 60g
Low Fat Plain Yoghurt - 150ml
Crème Fraîche - 125ml
Medium Curry Powder - 20ml
Dijon Mustard - 40ml
Red Bell Peppers - 2
Cabbage - 400g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Curried Chicken & Butternut?

The preparation time for Curried Chicken & Butternut with crème fraîche & pumpkin seeds is between 20 and 35 minutes.

What is the total time required to make Curried Chicken & Butternut with crème fraîche & pumpkin seeds?

The total time required to make Curried Chicken & Butternut with crème fraîche & pumpkin seeds is between 40 and 55 minutes.

How many servings does Curried Chicken & Butternut provide?

4 servings

What are the main ingredients in Curried Chicken & Butternut?

Butternut Chunks, Cabbage, Chicken, Creme Fraiche, Dijon Mustard, Free-Range Chicken Leg Quarter, Free-range Chicken Leg Quarters, Low Fat Plain Yoghurt, Medium Curry Powder, Pumpkin Seeds, Red Bell Pepper, Red Bell Peppers

What is the nutritional information of Curried Chicken & Butternut?

Calories: 927, Carbs: 48 grams, Fat: grams, Protein: 61.6 grams, Sugar: 17.9 grams, Salt: 441 grams

How do I prepare Curried Chicken & Butternut?

POP THE PUMPKIN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan and set aside to cool. SPICE IT UP: In a bowl, combine the yoghurt, the créme fraîche, the curry powder, the mustard, 100ml of warm water, and seasoning. ENJOY EVERY BITE: Make a bed of dressed cabbage. Top with the creamy curried roast and scatter over the toasted pumpkin seeds. There you have it! COMPLETE THE CABBAGE: Place the sliced cabbage in a bowl. Add a drizzle of olive oil and season. Toss until coated. DON’T BE CHICKEN, CHEF!: Preheat the oven to 200°C. Place the chicken leg quarters and the butternut pieces on a deep roasting tray. Pat dry with paper towel. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. CREAMY CHICKEN: When the chicken has 15-20 minutes remaining, scatter over the sliced peppers, and pour the créme fraîche mixture over the tray. Roast for the remaining time.