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19) Chicken and Butternut Squash Curry (weeknight shortcut)

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs cut into 1" pieces
  • 1 small butternut squash about 2 lb, peeled and cubed (1/2"–1" pieces)
  • 1 tbsp vegetable oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tbsp grated ginger
  • 1 tbsp curry powder mild
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 can 14 oz diced tomatoes
  • 1 can 14 oz light coconut milk
  • 1 cup low-sodium chicken broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional
  • Cooked rice or naan to serve

Method
 

  1. Heat oil in a large skillet over medium-high heat and brown chicken pieces 3–4 minutes; transfer to a plate.
  2. Sauté onion until soft, 4–5 minutes, then add garlic and ginger for 1 minute.
  3. Stir in curry powder, cumin, and turmeric; toast briefly until fragrant.
  4. Add squash, diced tomatoes, coconut milk, and broth; bring to a simmer.
  5. Return chicken to pan, cover, and cook 15–18 minutes until squash is tender and chicken is cooked through.
  6. Season with salt and pepper, garnish with cilantro, and serve over rice or with naan.