Chicken And Squash Curry Recipe

I was super excited to try out this bomb chicken and butternut squash curry because its got tender chicken bits, soft squash and this dreamy mix of spices with coconut milk that just makes your tastebuds do a happy dance.

I love chicken and squash curry because it mixes lean chicken thighs and butternut squash with creamy coconut milk and zesty spices. I think the ginger, garlic, and lime juice really boost its nutritional value while keeping it super flavorful and healthy.

Ingredients

• Chicken cubes are protein-packed and tender, help build muscle while adding hearty flavor to the dish.
• Butternut Squash is rich in fiber and vitamins, delivering a sweet creamy punch that contrasts the spices.
• Coconut Milk is a creamy liquid that offers a slight natural sweetness, balancing the heat and spices nicely.
• Curry Powder is a complex blend of spices that adds deep warmth and aromatic flavor to every bite.
• Lime Juice gives a fresh tanginess that brightens the curry with a zesty sour note.
• The onion, garlic and ginger trio builds a savory base that kicks up the heartiness real fast.
• Chicken Broth adds extra moisture and richness, enhancing the overall depth of the curry flavor.
• Fresh Cilantro, finely chopped, brings herbal notes that finish the spicy dish with a refreshing touch.

Ingredient Quantities

• 1 lb boneless skinless chicken thighs, cut into small cubes
• 1 medium butternut squash, peeled seeded and cut into cubes (about 3 cups)
• 2 tbsp vegetable oil
• 1 large onion, roughly chopped
• 3 cloves garlic, minced
• 1 inch piece of ginger, peeled and grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• Salt and pepper to taste
• Juice of 1 lime
• Optional fresh cilantro chopped for garnish

How to Make this

1. Heat the vegetable oil in a large pot over medium-high heat and add the chopped onion, cookin it until it becomes soft and a bit golden.

2. Toss in the minced garlic and grated ginger then stir for about 1 minute until fragrant.

3. Add the chicken cubes to the pot and cook, stirring occasionally, until they start browning on all sides.

4. Sprinkle curry powder, ground cumin, turmeric and ground coriander over the chicken and onions and stir for another minute so the spices get a bit toasted.

5. Mix in the butternut squash cubes ensuring they are well coated with the spices and chicken pieces.

6. Pour in the coconut milk and chicken broth, season with salt and pepper then bring the mixture to a gentle simmer.

7. Lower the heat, cover the pot and let it simmer for about 20 minutes, or until the chicken and squash are completely cooked through.

8. Remove from heat, stir in the lime juice and if you want, sprinkle some fresh chopped cilantro on top before serving your curry with rice or naan.

Equipment Needed

1. Large pot – you need this to heat the oil and simmer the curry
2. Chef’s knife – essential for chopping the onions, garlic and cutting through the chicken and squash
3. Cutting board – to chop all the veggies and meat safely
4. Measuring spoons – for the curry powder, cumin, turmeric and coriander
5. Measuring cup – to measure out your coconut milk and chicken broth
6. Wooden spoon – best for stirring the curry as it cooks
7. Box grater – to grate the ginger (you can also use a knife if its easier)
8. Can opener – for opening the coconut milk can
9. Citrus juicer – to squeeze the lime juice without much mess

FAQ

• Q: Can i use chicken breasts instead of thighs?
  A: Sure you can, but chicken thighs are best since they tend to be more tender and juicy in this curry.
• Q: What do i do if the curry turns out too thick?
  A: You can add a little more chicken broth or water to loosen it up so it reaches your desired consistency.
• Q: Can i swap the butternut squash with another type of squash?
  A: Yeah, you can try acorn squash, but butternut adds a nice sweet flavor that works really well with the spices.
• Q: Is this recipe good for meal prepping?
  A: Absolutely, this curry actually tastes even better the next day as the flavors deepen while it sits in the fridge.
• Q: What can i serve with this dish?
  A: It pairs great with rice or even a piece of naan bread, perfect for scooping up the sauce.

Chicken And Squash Curry Recipe Substitutions and Variations

• Instead of chicken thighs you can use chicken breasts or turkey – both work pretty good in curry.
• If you dont have butternut squash, try using acorn squash or even pumpkin for a slightly different twist.
• You can swap coconut milk with almond milk mixed with a little coconut cream if you cannot get coconut milk.
• If chicken broth isnt available, using veggie broth works fine too.
• When you run out of lime juice, lemon juice is a great substitute to brighten up the dish.

Pro Tips

1. Make sure to get your onions properly softened and a bit golden before adding garlic and ginger it really brings out the flavor. If you rush this step, it might taste bland.

2. When you add the spices to the chicken and onions, stir them for about a minute to toast them a bit. This helps to release all the tasty oils but be careful not to let them burn or they can taste bitter.

3. For the chicken and butternut squash, try to keep the pieces at around the same size so they cook evenly. If some pieces are too big, they might not cook properly while smaller ones might turn mushy.

4. Once you add the coconut milk and chicken broth, keep the heat low and let it simmer with the lid on for about 20 minutes. This helps all the flavors mix together and makes the curry richer.

5. Finally, stir in the lime juice at the end for a fresh kick and if you have any cilantro, sprinkle some on top just before serving for extra brightness in taste.