Chicken and Butternut Squash Coconut Curry

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


Jalepeno, Lime & Cilantro Chicken Marinade

The Best Marinade - Jalepeno, Cilantro and Lime Chicken Marinade

For the next few weeks, I’ll be incorporating several salads a week into our family’s dinner rotation, just to expedite the removal of the holiday pudge. My husband is ok with salads, so long as I don’t sacrifice on flavor. With cilantro, lime and jalepeno flavors shining through, I know this chicken won’t disappoint, even if I do serve it over a bed of lettuce. Typically, we’d BBQ this chicken, but since we’re in the middle of a cold snap (relative term, since we live in SC), we opted for the cast iron skillet. This chicken was so good that I *may* have been sneaking little bits of it while I photographed it….in my defense, it takes a long time for me to take pictures, so naturally I got a little hungry…

Other salads in the rotation over the next couple of weeks? Greek Shrimp Salad and, one of my all time faves, the Very Berry Kale Salad.

Jalepeno & Cilantro Chicken Marinade

6 Tbsp. olive oil

Juice of two limes
1 large clove of garlic
2 tbsp chopped cilantro
1/2 of a jalepeno, seeded and finely chopped
2 tsp sugar
1 1/2 tsp. kosher salt

freshly ground pepper1 lb. skinless / boneless chicken breasts


Juice limes, mince garlic and chop jalepenos. Combine all ingredients into a measuring cup (for easy pouring).

Whenever I’m marinating chicken, I always pound the chicken to ensure more surface area for all that flavor! Here’s what I do.  I put one chicken breast in a large ziplock freezer bag and pound to 1/4-1/2  inch thickness with mallet. Then, repeat with additional chicken breasts.


Using the same freezer bag, place both/all chicken breasts and pour marinade in. Move chicken breasts around to make sure evenly coated in marinade.

Refrigerate for at least 4 hours, or as long as overnight. Cook on grill or in cast iron skillet, as I did.
The Best Marinade - Jalepeno, Cilantro and Lime Chicken Marinade