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Chicken and Butternut Squash Curry
Chicken and Butternut Squash Curry
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Tasty chicken curry with sweet apple and roasted butternut squash, served with rice.
Ingredients:
  • 1 cup peeled, cubed butternut squash
  • butter-flavored cooking spray
  • salt and ground black pepper to taste
  • 1.5 tablespoons vegetable oil
  • 0.5 tablespoon curry powder, or to taste
  • 0.5 onion, thinly sliced
  • 1 clove garlic, crushed
  • 2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces
  • 1 tablespoon salted butter, or as needed
  • 1 cup peeled and chopped apples
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 2 teaspoons white sugar
Instructions:
  • Preheat your oven to 375°F (190°C) to get it ready for cooking.
  • Spread out the squash slices evenly on a baking sheet. Give them a spritz of cooking spray and a generous seasoning of salt and pepper.
  • Roast in the preheated oven until tender, about 20-25 minutes.
  • In a large pan over medium-high heat, heat oil and curry powder for 2 minutes. Add onion and garlic; cook until translucent for about 5 minutes. Toss in chicken until coated, then reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, for 5 to 8 minutes.
  • While the chicken cooks, melt butter in a skillet over medium heat. Cook apples until tender, about 5 minutes. Stir in cornstarch, then add chicken broth. Combine with the chicken, roasted squash, coconut milk, and sugar. Simmer covered until heated through, about 5 minutes, stirring occasionally.

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