Go Back
+ servings
Butternut Squash Chicken Curry_MidPage

Butternut Squash Chicken Curry

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!
5 from 3 votes
Print Pin Share on Facebook
Cook Time: 15 minutes
Inactive Time: 30 minutes
Total Time: 45 minutes
Servings: 4
$3.61

Ingredients

  • 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

For Serving:

  • Cooked rice
  • Fresh herbs such as parsley or cilantro
  • Pumpkin seeds

Instructions

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.

To Serve:

  • Serve the sauce and chicken over cooked rice and sprinkle with fresh herbs and pumpkin seeds. Enjoy!
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!