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Curried Chicken and Butternut Squash
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Curried Chicken and Butternut Squash

This heavenly Curried Chicken and Butternut Squash is a dream come true for your tastebuds. It is richly flavored with garlic, ginger, coconut milk and wonderfully aromatic spices such as garam masala, cumin and cardamom.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4 servings (2 pieces of chicken per person)
Calories: 487kcal
Author: Terri @ that's some good cookin'

Ingredients

  • 8 pieces of chicken, I used thighs and legs
  • 2 tablespoons ghee or vegetable oil
  • 1 large onion, cut lengthwise into halves, then cut lengthwise into scant 1/4" wide slices
  • 2 tablespoons red curry paste
  • 2 tablespoons garam masala
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cumin
  • 1 medium-sized butternut squash, peeled and cubed
  • 4 cloves garlic, minced
  • 1- inch nub of ginger, grated
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14.5 ounce) coconut milk
  • 1 cup chicken stock
  • 1 (6 ounce) can tomato paste
  • 1/2-1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions

  • Rinse chicken pieces with water. Pat dry. Sprinkle with salt and pepper. Set aside.
  • Heat ghee or oil in a large dutch oven. Brown the chicken in the hot ghee or oil on all sides. Remove chicken from Dutch oven and set aside.
  • Add the onion, red curry paste, garam masala, cardamom, and cumin to the Dutch oven. Stir to mix well. Cook over medium heat, stirring often, for about 5 minutes.
  • Add the butternut squash, minced garlic, and grated ginger. Stir and cook for about another 5 minutes.
  • Stir in the diced tomatoes, coconut milk, chicken stock, and tomato paste. Add chicken back to Dutch oven and stir gently. Bring ingredients to a simmer; put lid on pot and cook over medium heat until squash is tender and chicken is cooked through. This will take approximately 15-20 minutes.
  • Taste to correct seasonings.
  • Serve with basmati rice and a leafy green vegetable such as spinach.

Notes

The calories for this recipe is based on 2 chicken pieces per person. The recipe can easily feed 6-8 people, depending on appetites.
An original recipe by Terri @ that's some good cookin'

Nutrition

Serving: 2pieces of chicken and 1/4 of a md. butternut squash | Calories: 487kcal | Carbohydrates: 49g | Protein: 10g | Fat: 32g | Saturated Fat: 25g | Cholesterol: 23mg | Sodium: 886mg | Potassium: 1764mg | Fiber: 9g | Sugar: 15g | Vitamin A: 26058IU | Vitamin C: 71mg | Calcium: 197mg | Iron: 8mg