This one-pot butternut squash and chicken curry brings together juicy chicken breast and tender butternut squash in a rich and creamy coconut curry sauce full of Indian-inspired flavors. Serve it with fluffy rice and naan bread for a cozy weeknight dinner.
If you like chicken curry, you’re going to love this fall-inspired version. Infused with warm spices like ginger, garlic, and curry powder, it delivers a perfect balance of savory and sweet flavors with just a hint of gentle heat.
Not only is it made in one pot and ready in 45 minutes, but leftovers of this chicken and butternut squash curry keep well in the fridge, and it allows the flavor to meld so it tastes even better the next day.
Why You’ll Love It
- Made in One Pot – This one-pot recipe keeps prep and cleanup to a minimum.
- High in Protein – This butternut squash and chicken curry is loaded with 31 grams of protein per serving.
- Keeps Well – It keeps well in the fridge and freezer, making it a great meal prep idea.
Ingredients + Substitutions
- Chicken – To add some protein. The recipe calls for chicken breasts, but you can use chicken thighs if preferred. See the notes section of the recipe card for details.
- Butternut Squash – To add some complex carbohydrates and fiber. While the recipe calls for butternut squash, you can use any squash you like. Sweet potatoes would also work well.
- Curry Powder – To make the curry sauce. You can use any style of curry powder you like.
- Coconut Milk – To make the sauce. You can use light or full-fat coconut milk, or use heavy cream or half-and-half if preferred. See the notes section of the recipe card for details.
- Coconut Oil – To add some healthy fats and flavor. Olive oil would also work well.
- Tomatoes – To add some veggies and thicken the sauce. The recipe calls for crushed tomatoes, but diced tomatoes would also work well. See the notes section of the recipe card for details.
- Onion – To flavor the curry. The recipe calls for a whole onion, but you can use onion powder if preferred. See the notes section of the recipe card for details.
- Garlic – To flavor the curry. The recipe calls for garlic cloves, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
- Ginger – To flavor the curry. The recipe calls for ginger root, but you can use ground ginger if preferred. See the notes section of the recipe card for details.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free broth.
To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.
Red’s Nutrition Tip
Butternut squash is a highly underrated ingredient. Not only is it a nutrient-dense vegetable, high in fiber and vitamin A, but it’s a great low-carb swap for potatoes or other complex carbohydrates.
Serving Suggestions
This butternut squash and chicken curry is a balanced meal with protein, carbohydrates, fiber, and fat. You can make it an even more well-balanced meal by serving it with rice, or adapt it to suit your personal calorie or macro needs. For example:
- To make it higher in protein, add an additional 1/2 pound of chicken breasts.
- To make it higher in carbohydrates, serve it with rice and/or naan.
- To make it lower in fat, use light coconut milk.
- To make it higher in fiber, add some canned chickpeas and/or serve it with brown rice.
- To add more veggies, add some green peas or chopped kale.
Can you make this in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply add all of the ingredients to a slow cooker or crockpot, stir until well combined, then cook on high for 3-4 hours or on low for 6-8 hours. Once cooked, stir again, and taste and adjust seasoning with salt and pepper as needed.
Storage + Reheating
To Refrigerate: Allow the curry to cool completely, transfer to an airtight container, and store in the refrigerator for up to 4 days.
To Freeze: Once cooled, any leftover chicken and chickpea curry can be stored in a freezer-safe container for up to 3 months.
To Reheat: Once thawed, place the curry in a pot on the stovetop on medium heat for 5-10 minutes or in the microwave for 2-3 minutes.
More Chicken Curry Recipes:
- Slow-Cooker Butter Chicken
- Chicken and Chickpea Curry
- Red Thai Chicken Curry
- Coconut Curry Chicken Meatballs
Butternut Squash and Chicken Curry
Made in one pot and ready in 45 minutes, this butternut squash chicken curry is perfect for a weeknight dinner. Serve it with basmati rice and/or naan for a balanced meal.
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Prep Time: 15 minutes -
Cook Time: 30 minutes
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Total Time: 45 minutes
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Yield: 4 servings 1x
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Category: Dinner
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
- 1 tablespoon coconut oil
- 1 pound chicken breasts, boneless, skinless
- 1 onion, diced
- 4 cloves garlic, minced
- 1-inch ginger root, peeled and minced
- 2 tablespoons curry powder
- 3/4 teaspoon salt, plus more to season
- 1/8 teaspoon black pepper, plus more to season
- 1/2 cup chicken broth
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 2 cups butternut squash, cut into 1/2 inch cubes
To Serve:
- 1 1/2 cups white rice
- Cilantro, finely chopped
- Naan bread
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- Place the chicken breasts on a cutting board, dice into 1-inch cubes, and season generously with salt and black pepper.
- In a large skillet or pan on medium-high heat, warm the coconut oil, then add the cubed chicken and cook for 2-3 minutes per side until golden brown, working in batches if needed. Once cooked, remove the chicken from the pan, transfer it to a plate, and set it aside.
- In the same pan, add the diced onion and cook, stirring frequently, for 4-5 minutes until tender, then add minced garlic, minced ginger, curry powder, salt, and pepper, and cook for an additional minute until fragrant.
- Add the broth, coconut milk, diced tomatoes, and tomato paste to the pan and stir until combined, scraping up any tasty bits from the bottom. Then increase the heat and bring the sauce to a light boil.
- Reduce the heat to a simmer, then add the cubed butternut squash and cooked chicken, and cook for 10-15 minutes, stirring occasionally, until the squash is soft and easily pierced with a fork.
- Once cooked, turn off the heat, taste, and adjust seasoning with salt and pepper as needed.
- The curry can be served immediately with cooked rice and/or naan, and chopped cilantro on top. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Thighs: Swap the chicken breasts for 1 pound of boneless, skinless chicken thighs in step #2.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip part a of step #4 and add it in part b.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #4.
To Use Ground Ginger: Swap the garlic cloves for 1 teaspoon of ground ginger in step #4.
To Use Heavy Cream: Swap the coconut milk for 1 1/2 cups of heavy cream in step #5.
To Use Diced Tomatoes: Swap the crushed tomatoes for 1 (14-ounce) can of diced tomatoes in step #5.
Nutrition
- Serving Size: 1 serving
- Calories: 425 calories
- Sugar: 8 grams
- Fat: 25 grams
- Carbohydrates: 24 grams
- Fiber: 5 grams
- Protein: 31 grams
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