Spicy Chicken and Butternut Squash Curry Recipe

If you’re searching for a comforting yet exciting dish, this Chicken and Butternut Squash Curry recipe is just what you need. With tender chicken and sweet butternut squash simmered in a rich, fragrant sauce, it’s an incredible way to warm up on a chilly evening. This chicken recipe is a perfect blend of spicy and sweet, making it a family favorite.

Imagine the aroma of spices wafting through your kitchen as this delightful curry simmers on the stove. It’s a dish that brings people together, perfect for family dinners or gatherings with friends. Plus, it’s packed with nutrients, making it a wholesome choice for any meal.

Delicious and Hearty Chicken and Butternut Squash Curry

This Chicken and Butternut Squash Curry boasts a harmonious balance of flavors, with juicy chicken pieces cooked to perfection and sweet butternut squash adding a touch of natural sweetness. The spices create a warm, deep flavor profile that dances on your palate, while the creamy coconut milk brings everything together into a luscious sauce.

Ingredients

1 lb (450g) chicken breast, cut into bite-sized pieces
2 cups butternut squash, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon chili powder (adjust to taste)
1 can (400ml) coconut milk
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice or naan for serving

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is browned on all sides.
Sprinkle the curry powder, ground cumin, turmeric, and chili powder over the chicken. Stir well to coat the chicken in the spices.
Add the diced butternut squash and pour in the coconut milk. Bring the mixture to a gentle simmer.
Cover the pot and let it cook for 20-25 minutes, or until the chicken is cooked through and the squash is tender.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, alongside rice or naan.