This butternut squash chicken curry is so flavorful and easy to prepare and is a great way to use up leftover puréed butternut squash soup!
This is certainly not a traditional chicken curry by any means, however, if you’re looking to try a new take on chicken curry, this is butternut squash chicken curry is a great recipe to try.
You can approach this recipe two ways:
- Use up leftover butternut squash soup as the base for the curry
- Prepare a new butternut squash purée for the purpose of this recipe
This recipe assumes that you have no butternut squash purée, so we make it from scratch in this recipe.
To make the curry sauce, we simply brown the chicken and remove it from the pot. Next, we add the aromatics and the butternut squash. From there, we add the liquid (stock, in this case) to deglaze the pan. We let the chicken cook with the vegetables for about 30-40 minutes. You can let the chicken cook longer if you want it to be completely falling off the bone.
After the chicken cooks, we remove it from the pot and purée the vegetables until smooth and creamy. Finally, we stir in a little coconut cream for sweetness to offset the heat from the Thai chili peppers.
From there, it’s just a matter of plating. To plate this dish, I put rice on one side of a shallow plate and poured a little curry sauce on the other side. I placed a chicken leg on top and poured more curry sauce over the chicken.
I sprinkled the dish with pumpkin seeds to finish it, but that’s completely optional.
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Butternut Squash Chicken Curry
- 4 chicken leg quarters
- 1 medium butternut squash peeled, deseeded, and diced
- 1 yellow onion peeled and diced
- 4 cloves garlic peeled and minced
- 1 ” piece of ginger peeled and minced
- 4 Thai chili peppers trimmed and minced
- 2 tablespoons neutral cooking oil divided
- 4 cups chicken stock
- 1 cup coconut cream
- 2 teaspoons cumin powder
- 1 teaspoon cayenne powder plus more to taste
- 1 teaspoon turmeric powder plus more to taste
- Salt and pepper to taste
- Cooked rice
- Fresh herbs such as parsley or cilantro
- Pumpkin seeds
Brown the Chicken:
- In a wide braising pot. heat 1 tablespoon neutral cooking oil over medium-high heat. Pat the chicken dry and season all over with salt and pepper. Cook, skin-side down in batches, for 5-6 minutes until browned and crispy. Transfer to a plate. Drain off all but 1 tablespoon fat from the pot.
Start the Butternut Squash Curry:
- If the pot seems dry, add the remaining 1 tablespoon neutral cooking oil and turn the heat to medium heat. Add the diced onion and cook, stirring often, for 5-7 minutes until beginning to brown.
- Add the ginger, garlic, chili peppers and stir into the onion for 45 seconds until fragrant.
Cook the Butternut Squash:
- Add the butternut squash to the pot and season liberally with salt and pepper. Cook for 5 minutes until the edges begin to brown.
Finish the Curry
- Add the chicken stock to the pot, scraping up any browned bits stuck to the bottom, and bring to a boil. Reduce heat and season with salt, pepper, cumin, cayenne, and turmeric. Add the chicken legs and simmer, covered, for 30-40 minutes or until the butternut squash is very soft and the chicken is cooked through.
- Remove the chicken legs from the pot and, using an immersion blender, blend the sauce until it’s smooth and creamy.
- Pour in the coconut cream and continue blending until combined. Taste and season to your preferences. Return the chicken to the pot.
- Serve the sauce and chicken over cooked rice and sprinkle with fresh herbs and pumpkin seeds. Enjoy!