chicken butternut squash coconut curry

We had a bit of a cold snap last week. Meaning that the day temps were in the fifties. Which feels sooo cold once you get used to the early, warm springs in the South. Anyway, the “cold” weather had me craving something warm and hearty. We probably eat curry (or other Indian food) at least once a week. It’s always so satisfying and three out of four of us love it. Still working on the fourth.

I think part of the reason that I make curries so often is that they help me use up the random vegetables that I have on hand. (As discussed before I HATE waste!!)  I had a butternut squash that had been in the pantry for at least a couple of weeks and was on my “use up” hit list, so that went in. As did some spinach for color. And a can of diced tomatoes. And coconut milk  So, so good.

Chicken and Butternut Squash Coconut Curry
Serves 4


2 tbsp vegetable oil
2 tbsp curry powder
2 tsp paprika
1 onion, medium dice
2 cloves of garlic, minced
1 1 inch piece of fresh ginger, grated
2 skinless, boneless chicken breasts cut into chunks
1 tsp salt
2 cups of chopped butternut squash
1 can of coconut milk
1 8 oz. can of tomato sauce
1 14.5 oz. can of diced tomatoes (with juice)
2 tbsp sugar
handful of chopped cashews, for garnish


Heat oil in large saucepan. Add curry and paprika and warm/toast spices for a couple of minutes. Add onion, garlic and ginger, and stir until softened. Toss chicken chunks with salt and then add to pan. Cook for about 5-7 minutes, then add the rest of your ingredients. Turn heat to low, cover and allow to simmer for about 30 minutes. Serve over jasmine rice and top with some roughly chopped cashews for added texture. (Note: I’ve served it over spaghetti squash and zucchini noodles, which is a great option if you’re serving friends with dietary restrictions)

chicken butternut squash coconut curry