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Bowl of butternut squash and chicken curry with basmati rice with a spoon, fork, checkered beige and white tea towel, fresh cilantro and naan on the side.

Butternut Squash and Chicken Curry

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
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Ingredients

To Serve:

Instructions

  1. 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.
  2. Place the chicken breasts on a cutting board, dice into 1-inch cubes, and season generously with salt and black pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once cooked, turn off the heat, taste, and adjust seasoning with salt and pepper as needed.
  8. 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

Find it online: https://kaynutrition.com/butternut-squash-and-chicken-curry/