Chicken and Butternut Squash Coconut Curry

We love curry all year round, but this one s perfect in the autumn with the mild flavor of butternut squash melding beautifully with curry spices. try serving over spaghetti squash or rice noodles if you're watching your carbohydrate or gluten intake.


  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 2 teaspoons paprika
  • 1 onion, medium dice
  • 2 cloves of garlic, minced
  • 2 inch piece of fresh ginger, grated
  • 2 skinless, boneless chicken breasts cut into chunks
  • 1 teaspoon salt
  • 2 cups of chopped butternut squash
  • 1 can of coconut milk
  • 9 ounces can of tomato sauce
  • 15 1/2 ounces can of diced tomatoes (with juice)
  • 2 tablespoons sugar
  • handful of chopped cashews, for garnish


  1. 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.
  2. 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.
  3. Serve over jasmine rice and top with some roughly chopped cashews for added texture.

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