A saucy and flavorful curry to celebrate the fall harvest! Fall is the time for winter squash and butternut is definitely one of my favorites. My curried chicken and butternut squash has a long list of ingredients, but don’t let that dissuade you from trying it. It’s still a simple dish to create, and the flavor is so spicy and warm that it will be well worth the time you spend gathering the ingredients to make it. The tender chicken and buttery squash are cooked in a delicious and creamy curry sauce. If you have children who don’t like the spice, you can easily adjust it to make it just right for everyone. This dish is perfect for cool weather, and once you try it, you’ll make this creamy, spicy, and saucy dish again and again.
Belle’s Curried Chicken and Butternut Squash
1 1/2 pounds boneless skinless chicken thighs cut into bite-size chunks
1/4 cup plain Greek yogurt
2 teaspoons plus 1 tablespoon garam masala
1 teaspoon paprika
2 teaspoons cumin
1 teaspoon turmeric
1-2 teaspoons cayenne pepper, use to taste
1 teaspoon salt
2 tablespoons extra virgin olive oil
4 tablespoons butter
1 large yellow onion, chopped
2 cups cubed butternut squash
5 teaspoons minced garlic
2 tablespoons fresh grated ginger
1-2 teaspoons chili flakes, use to taste
1 tablespoon tomato paste
1 (14-ounce) can coconut milk
Cooked rice
In a bowl, toss together the chicken, yogurt, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned about 2 minutes. Add 2 tablespoons of butter and toss to coat the chicken. Remove the chicken from the skillet to a plate. Add the onion and butternut squash to the skillet, tossing with the butter in the skillet. Cook 5 minutes, until softened. Add 2 tablespoons butter, the garlic, ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 – 1 teaspoon cayenne pepper, paprika, and the chili flakes. Season with salt and pepper. Cook until fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, and cook 5 minutes or until the sauce thickens slightly. Add the chicken and any juices to the pan and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Season with salt and pepper. Serve over rice.
