Skip to content

Chicken and Butternut Squash Curry


Ingredients

1 cup peeled, cubed butternut squash

1 cup peeled, cubed butternut squash

butter-flavored cooking spray

butter-flavored cooking spray

salt and ground black pepper to taste

salt and ground black pepper to taste

1 ½ tablespoons vegetable oil

1 ½ tablespoons vegetable oil

½ tablespoon curry powder, or to taste

½ tablespoon curry powder, or to taste

½ onion, thinly sliced

½ onion, thinly sliced

1 clove garlic, crushed

1 clove garlic, crushed

2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces

2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces

1 tablespoon salted butter, or as needed

1 tablespoon salted butter, or as needed

1 cup peeled and chopped apples

1 cup peeled and chopped apples

1 tablespoon cornstarch

1 tablespoon cornstarch

1 cup chicken broth

1 cup chicken broth

1 cup coconut milk

1 cup coconut milk

2 teaspoons white sugar

2 teaspoons white sugar

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Preheat the oven to 375 degrees F (190 degrees C).

Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.

Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.

Roast in the preheated oven until tender, 20 to 25 minutes.

Roast in the preheated oven until tender, 20 to 25 minutes.

Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.

Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.

While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *