After trying the Slimming Word's Five Spice Ramen Bowl recipe my mum and I decided to try this one. We love curry so what better recipe to try next? If you haven't already, check out my ramen bowl blog because you definitely need to try it. Scrumptious!
So to start, again like last time I will put the list of ingredients below. I have cheated sliiiightly again but it's like putting my own twist on it. 3 medium onions, half roughly chopped, half sliced 3 large garlic cloves, peeled 1 tsp garam masala 1-1½ tbsp mild curry powder 250g butternut squash, peeled, deseeded and cut into bite-size chunks 150g potato, peeled and cut into bite-size chunks 1 tbsp tomato purée 1 chicken stock cube, crumbled Low-calorie cooking spray 5 skinless and boneless chicken breasts, cut into bite-size chunks 1 red and 1 yellow pepper, deseeded and sliced 150g sugar snap peas 1½ tbsp reduced-salt soy sauce/ tamari
Step 1: We started by chopping the onions and garlic and adding them into a mixture with the spices, butternut squash, tomato purée, a stock cube and 400ml water. We then boiled the mixture for about 20 minutes.
Step 2: Whilst that was left to simmer we fried the chicken until cooked then transfer to a plate and set aside.
DISCLAIMER** The next step we skipped but it still tasted good. The next step was to remove the squash and potato mixture from the heat and whizz to make a sauce using a stick blender.
Step 3: Once the 20 minutes was up we added the chicken to the wok, added soy sauce and cooked until everything was piping hot.
I paired the curry with a Mediterranean style cous-cous, which went absolutely amazingly. This curry was so good, by far the best homemade curry I have had before.
Soooo, out of the ramen bowl and chicken curry I honestly couldn't choose my favourite just because they are different dishes. This is making me want to make even more so keep an eye out for more recipes.
Until Next Time X