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!
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Servings: 4
Equipment
Ingredients
- 4 chicken leg quarters (about 2 pounds total)
- 1 butternut squash (about 2 pounds; peeled, deseeded, and diced)
- 1 yellow onion (peeled and diced)
- 4 cloves garlic (peeled and minced)
- 1 inch piece ginger (peeled and minced)
- 4 Thai chili peppers (trimmed and minced)
- 2 tablespoons neutral cooking oil (divided)
- 4 cups chicken stock
- 1 (5.4-ounce) can coconut cream
- 2 teaspoons ground cumin
- 1 teaspoon cayenne powder (plus more to taste)
- 1 teaspoon turmeric powder (plus more to taste)
- Kosher salt
- Black pepper
For serving:
- Cooked rice
- Fresh cilantro
- Pumpkin seeds
Instructions
Brown the Chicken:
- In a wide pot, heat 1 tablespoon neutral cooking oil over medium-high heat. Pat the chicken dry and season with 2 teaspoons kosher salt and 1 teaspoon black pepper. See Note 1.
- Place the leq quarters into the preheated pot (in batches, if needed), skin-side down. Cook for 5 to 6 minutes until browned and crispy. Flip and cook for 1 minute. Transfer to a plate. Drain off all but 1 tablespoon of fat from the pot.
Start the butternut squash sauce:
- If the pot seems dry, add the remaining 1 tablespoon neutral cooking oil and turn the heat to medium. Add the diced onion and cook, stirring often, for 5 to 7 minutes until it begins to soften.
- Add the ginger, garlic, chili peppers and stir into the onion for 45 seconds until fragrant.
Add 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 sauce:
- 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 40 minutes or until the butternut squash is very soft and the chicken is cooked through.
- Remove the chicken legs from the pot and, if desired, use an immersion blender to blend the sauce until smooth.
- Pour in the coconut cream and stir until incorporated. 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!
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