Chicken and Butternut Squash Curry

Name: Chicken and Butternut Squash Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 cup peeled, cubed butternut squash; butter-flavored cooking spray; salt and ground black pepper to taste; 1.5 tablespoons vegetable oil; 0.5 tablespoon curry powder, or to taste; 0.5 onion, thinly sliced; 1 clove garlic, crushed; 2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces; 1 tablespoon salted butter, or as needed; 1 cup peeled and chopped apples; 1 tablespoon cornstarch; 1 cup chicken broth; 1 cup coconut milk; 2 teaspoons white sugar

4.0

(4)

4 Reviews

1 Photo

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

Recipe by cjb

Published on June 19, 2020

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 cup peeled, cubed butternut squash
butter-flavored cooking spray
salt and ground black pepper to taste
1 ½ tablespoons vegetable oil
½ tablespoon curry powder, or to taste
½ onion, thinly sliced
1 clove garlic, crushed
2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 tablespoon salted butter, or as needed
1 cup peeled and chopped apples
1 tablespoon cornstarch
1 cup chicken broth
1 cup coconut milk
2 teaspoons white sugar

Directions

Preheat the oven to 375 degrees F (190 degrees C).
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 (per serving)

306	Calories
22g	Fat
16g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 306
% Daily Value *
Total Fat 22g	28%
Saturated Fat 14g	69%
Cholesterol 41mg	14%
Sodium 390mg	17%
Total Carbohydrate 16g	6%
Dietary Fiber 3g	9%
Total Sugars 7g
Protein 14g
Vitamin C 11mg	54%
Calcium 44mg	3%
Iron 3mg	16%
Potassium 414mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.