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Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The sweetness of the apple and roasted butternut squash are a perfect balance for this tasty chicken curry recipe. Goes perfect with rice!

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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.

  • Roast in the preheated oven until tender, 20 to 25 minutes.

  • Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.

  • While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts

306 calories; protein 14g; carbohydrates 16.2g; fat 21.8g; cholesterol 41.4mg; sodium 389.5mg. Full Nutrition
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Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/11/2020
This was ok but it definitely needs more seasoning. Read More
(1)
Rating: 4 stars
10/05/2020
This is really good, but it just needed more flavor for our tastes. I tripled the curry powder and added cayenne pepper, cinnamon and ginger. Overall, it's a good recipe. Read More
(1)