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Butternut Squash-Apricot Chicken Noodle Curry
Dried apricots give this easy-to-make creamy Butternut Squash-Apricot Chicken Noodle Curry even more flavor.
👥 8 Servings⏱️ Prep & Cook: 1h👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Cook noodles according to package directions.
2
Meanwhile, season chicken with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken, onion, and garlic. Cook, stirring occasionally, until browned, 7 to ⏱️ 9 minutes. Stir in curry powder, chili powder, and cinnamon. Cook, stirring constantly, until fragrant, ⏱️ 1 minute. Add chicken stock, chickpeas, and apricots; bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, 20 minutes. Add butternut squash and cook until tender and soup has thickened slightly, 8 to ⏱️ 10 minutes.
chickpeas, rinsed1 (15-ounce) can
3
Add coconut milk and cook until warm, 2 to ⏱️ 3 minutes. Remove from heat and stir in lime juice and scallions. Season with salt and pepper.
4
Divide noodles among serving bowls and top with soup. Garnish with cilantro.
Fresh cilantro, for serving
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