For a richer flavor, use full-fat coconut milk. Adjust the amount of curry powder to suit your preference for spice. Serve hot over basmati rice or naan bread, garnished with fresh cilantro or chopped nuts for added texture.
Chicken and Butternut Squash Curry
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS13
Embark on a culinary journey with this enchanting curry, where succulent chicken meets the earthy sweetness of butternut squash and the crisp tartness of apples, all harmonized in a creamy coconut milk embrace. A symphony of flavors that dance on your palate, perfect over a bed of fluffy rice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol41 mg
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Fiber3 g
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Protein14 g
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Saturated Fat14 g
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Sodium390 mg
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Sugar7 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). (Prep time: 5 minutes)
02
StepArrange cubed butternut squash in a single layer on a baking sheet. Lightly spray with butter-flavored cooking spray and season generously with salt and freshly ground black pepper. (Prep time: 2 minutes)
03
StepRoast in the preheated oven until tender and slightly caramelized, approximately 20-25 minutes. (Cook time: 20-25 minutes)
04
StepWhile the squash is roasting, heat vegetable oil and curry powder in a large pan or Dutch oven over medium-high heat for 2 minutes, allowing the curry powder to bloom and release its fragrance. (Cook time: 2 minutes)
05
StepStir in the sliced onion and crushed garlic; cook until softened and translucent, about 5 minutes. (Cook time: 5 minutes)
06
StepAdd the cubed chicken, tossing lightly to coat with the curry-infused oil. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, approximately 5-8 minutes. Ensure not to overcrowd the pan; cook in batches if necessary. (Cook time: 5-8 minutes)
07
StepWhile the chicken is cooking, melt butter in a separate skillet over medium heat. Add the peeled and chopped apples and sauté until tender and slightly golden, about 5 minutes. (Cook time: 5 minutes)
08
StepSlowly whisk in the cornstarch into the sautéed apples until well combined. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. (Prep time: 2 minutes)
09
StepPour the apple-broth mixture into the pan with the chicken. Add the roasted butternut squash, coconut milk, and sugar; stir gently to combine. (Prep time: 3 minutes)
10
StepCover the pan and simmer over low heat, stirring occasionally, until the flavors meld and the curry has thickened slightly, about 5 minutes. Adjust seasoning as needed, adding more salt, pepper, or sugar to taste. (Cook time: 5 minutes)
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Rickey Ferry
Jun 28, 2025David L: Easy to follow recipe and the curry turned out amazing. My family loved it!
Alda Mills
Jun 23, 2025Sarah M: Absolutely delicious! The combination of squash and apple is genius.
Lilian Renner
Jun 20, 2025Michael B: The coconut milk makes it so creamy and rich. A new favorite in our house.
Agustin Ondricka
Jun 15, 2025Jessica P: Great recipe! I used sweet potatoes instead of butternut squash and it was still fantastic.
Catalina Oberbrunner
Jun 3, 2025Emily R: I added a bit more curry powder for extra spice. Will definitely make again.