Chicken and Butternut Squash Curry

The sweetness of apple and roasted butternut squash are a perfect balance for this tasty chicken curry recipe which goes really well with rice.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 306 Calories

Ingredients

• 2 teaspoons white sugar
• 1 tablespoon cornstarch
• 1 ½ tablespoons vegetable oil
• 1 cup coconut milk
• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 clove garlic, crushed
• ½ onion, thinly sliced
• butter-flavored cooking spray
• 1 cup peeled, cubed butternut squash
• ½ tablespoon curry powder, or to taste
• 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

Recipe Instructions

Step 1

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

Step 2

Roast in the preheated oven until tender, 20 to 25 minutes.

Step 3

Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.

Step 4

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.

Step 5

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.