Creamy Chicken and Butternut Squash Curry: A Flavorful Fall Feast

As the leaves turn golden and the air gets crisper, there’s nothing quite like a warm and comforting curry to nourish the body and soul. This Chicken and Butternut Squash Curry is the perfect embodiment of autumn flavors, combining the sweetness of butternut squash with the savory richness of chicken in a creamy, aromatic sauce. It’s an easy-to-make, one-pot wonder that’s sure to become a family favorite.

## Why You’ll Love This Recipe

* **Seasonal Flavors:** Butternut squash is at its peak in the fall, providing a naturally sweet and creamy base for the curry.
* **Easy to Make:** This recipe is surprisingly simple and requires minimal effort. Most of the cooking time is hands-off, allowing you to relax while the flavors meld together.
* **Healthy and Nutritious:** Packed with protein, fiber, and vitamins, this curry is a wholesome and satisfying meal.
* **Customizable:** Easily adapt the recipe to your liking by adjusting the spice level, adding different vegetables, or using coconut milk for a vegan version.
* **Perfect for Meal Prep:** This curry tastes even better the next day, making it ideal for meal prepping and busy weeknights.

## Ingredients You’ll Need

Before you begin, gather these essential ingredients:

* **Chicken:** 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. Chicken thighs are recommended for their tenderness and flavor, but chicken breasts can also be used.
* **Butternut Squash:** 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed. Look for a squash that feels heavy for its size and has a deep orange color.
* **Onion:** 1 large yellow onion, chopped. Yellow onions provide a good balance of sweetness and flavor.
* **Garlic:** 4 cloves garlic, minced. Fresh garlic is essential for that pungent, aromatic flavor.
* **Ginger:** 1 inch ginger, peeled and grated. Ginger adds a warm, spicy note to the curry.
* **Red Bell Pepper:** 1 red bell pepper, seeded and chopped (optional, but adds color and sweetness).
* **Coconut Milk:** 1 (13.5 oz) can full-fat coconut milk. Full-fat coconut milk creates a creamy and rich sauce. Light coconut milk can be used but will result in a less creamy curry.
* **Chicken Broth:** 1 cup chicken broth. Low-sodium chicken broth is recommended to control the saltiness of the dish.
* **Tomato Paste:** 2 tablespoons tomato paste. Tomato paste adds depth and richness to the sauce.
* **Curry Powder:** 2 tablespoons curry powder. Use your favorite curry powder blend. Madras curry powder will provide a slightly spicier flavor.
* **Turmeric Powder:** 1 teaspoon turmeric powder. Turmeric adds color and anti-inflammatory properties to the curry.
* **Cumin Powder:** 1 teaspoon cumin powder. Cumin provides a warm, earthy flavor.
* **Coriander Powder:** 1 teaspoon coriander powder. Coriander adds a citrusy and floral note to the curry.
* **Cayenne Pepper:** 1/4 teaspoon cayenne pepper (optional, for heat). Adjust the amount to your spice preference.
* **Salt and Pepper:** To taste.
* **Olive Oil or Coconut Oil:** 2 tablespoons.
* **Fresh Cilantro:** Chopped, for garnish.
* **Lime Wedges:** For serving (optional).
* **Rice or Naan Bread:** For serving.

## Step-by-Step Instructions

Follow these simple steps to create your delicious Chicken and Butternut Squash Curry:

**Step 1: Prepare the Ingredients**

* Peel, seed, and cube the butternut squash into approximately 1-inch pieces. Uniformly sized pieces will ensure even cooking.
* Chop the onion, mince the garlic, and grate the ginger. Having these ingredients prepped and ready to go will make the cooking process smoother.
* Cut the chicken thighs into bite-sized pieces.
* Chop the red bell pepper (if using).
* Measure out all your spices.

**Step 2: Sauté the Aromatics**

* Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 3: Brown the Chicken**

* Add the chicken pieces to the pot and cook until browned on all sides. Don’t overcrowd the pot; cook in batches if necessary to ensure even browning. Browning the chicken adds flavor and texture to the curry.

**Step 4: Add the Spices and Tomato Paste**

* Add the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using) to the pot. Stir well to coat the chicken and vegetables with the spices. This step is crucial for building the flavor of the curry.
* Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This process, known as “blooming” the spices, releases their essential oils and enhances their flavor.
* Stir in the tomato paste and cook for another minute.

**Step 5: Add the Butternut Squash, Bell Pepper, and Liquids**

* Add the cubed butternut squash and chopped red bell pepper (if using) to the pot.
* Pour in the coconut milk and chicken broth. Stir to combine.
* Bring the mixture to a simmer.

**Step 6: Simmer and Cook**

* Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the butternut squash is tender and the chicken is cooked through. Stir occasionally to prevent sticking.
* Check the seasoning and add salt and pepper to taste.

**Step 7: Serve and Enjoy**

* Serve the Chicken and Butternut Squash Curry hot over rice or with naan bread.
* Garnish with fresh cilantro and a squeeze of lime juice (optional).

## Tips and Variations

* **Spice Level:** Adjust the amount of cayenne pepper to your liking. For a milder curry, omit the cayenne pepper altogether. You can also add a pinch of red pepper flakes for extra heat.
* **Vegetables:** Feel free to add other vegetables to the curry, such as spinach, kale, cauliflower, or potatoes. Add them at the same time as the butternut squash.
* **Vegan Version:** Substitute the chicken with chickpeas or tofu for a vegan version. Be sure to use vegetable broth instead of chicken broth.
* **Sweetness:** If you prefer a sweeter curry, add a tablespoon of maple syrup or honey. The natural sweetness of the butternut squash usually provides enough sweetness, but it’s a matter of personal preference.
* **Creaminess:** For an even creamier curry, add a splash of heavy cream or Greek yogurt at the end of cooking. Stir it in gently to avoid curdling.
* **Leftovers:** Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Freezing:** This curry freezes well. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
* **Instant Pot Instructions:** For a faster cooking time, you can make this curry in an Instant Pot. Sauté the onions, garlic, and ginger using the sauté function. Then, add the chicken, spices, tomato paste, butternut squash, bell pepper, coconut milk, and chicken broth. Seal the lid and cook on high pressure for 8 minutes, followed by a natural pressure release for 10 minutes. Release any remaining pressure manually.
* **Slow Cooker Instructions:** This recipe also works great in a slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. No need to brown the chicken beforehand, but it will enhance the flavor if you do.

## Serving Suggestions

This Chicken and Butternut Squash Curry is delicious on its own, but it’s even better when served with the right accompaniments.

* **Rice:** Basmati rice is a classic choice for serving with curry. Its light and fluffy texture complements the richness of the sauce.
* **Naan Bread:** Warm naan bread is perfect for scooping up the curry and soaking up all the delicious sauce.
* **Raita:** A cooling raita (yogurt-based dip) can help balance the spiciness of the curry. Cucumber raita is a refreshing option.
* **Mango Chutney:** The sweet and tangy flavor of mango chutney pairs well with the savory curry.
* **Pickled Onions:** Pickled onions add a tangy and crunchy element to the meal.
* **Salad:** A simple green salad can provide a refreshing contrast to the richness of the curry.

## Nutritional Information (Approximate)

* Calories: 400-500 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams
* Fiber: 5-7 grams

## Conclusion

This Chicken and Butternut Squash Curry is a delicious and comforting meal that’s perfect for any occasion. With its seasonal flavors, easy preparation, and customizable ingredients, it’s sure to become a staple in your kitchen. So, gather your ingredients, follow the simple steps, and enjoy a flavorful fall feast!

Enjoy!