Chicken And Butternut Squash (Ready-to-Print Version)

A flavorful blend of chicken thighs, butternut squash, coconut milk, and Thai spices cooked to tender perfection.

# What You’ll Need:

→ Vegetables

01 - 1 pound butternut squash, peeled and chopped into small cubes

→ Spices

02 - 1 teaspoon chili powder
03 - 1 teaspoon curry powder
04 - ½ teaspoon turmeric

→ Aromatics

05 - 6 cloves garlic, crushed
06 - 2 inches fresh ginger, peeled and finely chopped

→ Protein

07 - 2 pounds chicken thighs, cut into small pieces

→ Liquids and Pastes

08 - 14 ounces canned coconut milk
09 - 3 tablespoons peanut butter, crunchy or smooth
10 - 3 tablespoons authentic Thai red curry paste
11 - 1 tablespoon honey

→ Canned Goods

12 - 28 ounces canned chopped tomatoes (2 cans)

→ To Serve

13 - Fresh cilantro (coriander), chopped
14 - Crushed peanuts
15 - Natural or Greek yogurt
16 - Cooked rice
17 - Poppadoms

# Step-by-Step Guide:

01 - In a large bowl, toss the butternut squash cubes with chili powder, curry powder, and turmeric. Set aside.
02 - Heat a generous drizzle of oil in a large skillet or saucepan over medium heat. Add garlic and ginger; cook for 2 minutes until fragrant. Add chopped chicken thighs and cook for 2-3 minutes until the chicken turns white on the outside.
03 - Push the chicken to the side of the pan, then pour in coconut milk. Stir in peanut butter, red curry paste, and honey until smooth and combined.
04 - Add the canned chopped tomatoes and the spiced butternut squash to the pan. Stir to combine all ingredients thoroughly.
05 - Cover the pan and let the mixture simmer gently for about 30 minutes until the chicken is fully cooked and the squash is tender. Remove the lid for the last 15 minutes to allow the sauce to thicken. Mash half of the butternut squash into the curry for a thicker consistency.
06 - Serve the curry over cooked rice, garnished with fresh cilantro, crushed peanuts, and a dollop of natural yogurt. Accompany with poppadoms if desired.

# Handy Tips:

01 - Use pre-chopped frozen butternut squash or pumpkin to save preparation time. Adjust cooking times slightly when using different squash varieties. For stove top cooking, cover the pan initially, then remove the lid halfway through for optimal sauce texture.
02 - To adapt for slow cooker, reduce tomatoes to one can and add a tablespoon of tomato paste. Cook on low for 6 to 8 hours. For pressure cooker, follow slow cooker ingredient adjustments and cook on high pressure for 7 minutes with quick release.
03 - The dish is moderately spicy; reduce chili powder and curry paste quantities for a milder flavor according to personal preference.
04 - This curry freezes well for up to 3 months; defrost and reheat gently before serving.

Go Back