Chicken Butternut Squash Curry Recipe

Perfect Thai chicken and butternut squash curry

WebSep 23, 2019 · You’re only these 5 simple steps away from chicken butternut squash curry heaven! (Photo 1) Sprinkle spices (curry, …

1. Toss the butternut squash in a large bowl with the chili powder, curry powder, and turmeric, and set aside.
2. Heat up a big drizzle of oil in a large cast iron pan or saucepan, then cook the garlic and ginger together for a couple of minutes. Add the chicken and cook for another two minutes or so or until white.
3. Add the coconut milk, then stir in the peanut butter, Thai curry paste and honey. Then add the tomatoes and butternut squash/spices.
4. Simmer for about 30 minutes or until the chicken is cooked through and the squash is tender. Squish about half of the squash into the curry to thicken it.

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One Pot Butternut Squash Chicken Curry The Girl on …

WebMar 9, 2022 · Instructions. Heat 1 tbsp olive oil over med-high heat in a large, deep pot. Add chicken and saute until browned, about 5-6 min. …

Rating: 4.6/5(94)
1. Heat 1 tbsp olive oil over med-high heat in a large, deep pot. Add chicken and saute until browned, about 5-6 min. Remove chicken. Add remaining tbsp of olive oil, butternut squash, carrots, garlic and ginger, cooking for 4-5 min until veggies start to get tender.
2. Meanwhile, make rice according to package directions on the stove or in a rice cooker.
3. Add stock, coconut milk, curry powder, turmeric and salt, bringing to a boil and then let simmer for 15 minutes. Add chicken back in, along with chickpeas and red pepper, and cook another 5 minutes. Remove from heat, stir in spinach and serve in large bowls alongside basmati rice. Garnish with cilantro and serve!
4. ALTERNATIVE SLOW COOKER METHOD: Dump all ingredients in the slow cooker except spinach, cilantro and rice, and cook on low for 8 hours. Stir in spinach right before serving, and serve with rice, topping with cilantro.

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Chicken, Green Bean and Butternut Squash Curry

WebNov 10, 2022 · Instructions. Heat the oil in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent. …

1. Heat the oil in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent. Add the chicken and fry until just beginning to brown. Add the garlic and curry paste (if using), stirring together quickly to blend in the heat of the pan for about a minute until fragrant.
2. Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes. Stir the coconut milk through the ingredients and bring to a simmer. Reduce heat to low; add in the sugar and salt to your taste (I use about 1 teaspoon), and continue to simmer for about 10-15 minutes, or until the pumpkin pieces have softened. (If you prefer a creamier pumpkin curry sauce, simmer for 5-10 minutes longer until the pumpkin has completely melted through the sauce. YUM.
3. Serve over steamed rice or cauliflower rice.

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