Best 2 Chicken And Squash Curry Recipes

Embark on a culinary journey to tantalize your taste buds with this delectable Chicken and Squash Curry recipe. This dish is a harmonious blend of tender chicken, succulent squash, and an aromatic symphony of spices. The chicken, marinated in a melange of yogurt, ginger-garlic paste, and a vibrant blend of spices, takes center stage in this exquisite curry. The medley of vegetables, including sweet potatoes and bell peppers, adds a delightful textural contrast and a burst of vibrant colors. Immerse yourself in the richness of this creamy curry, delicately balanced with a hint of tanginess from tomatoes and a touch of sweetness from coconut milk. This culinary masterpiece is a symphony of flavors that will leave you craving for more. Get ready to indulge in this flavorful adventure and treat your palate to a culinary delight.

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CHICKEN AND BUTTERNUT SQUASH CURRY

Chicken and Butternut Squash Curry image

The sweetness of the apple and roasted butternut squash are a perfect balance for this tasty chicken curry recipe. Goes perfect with rice!

Provided by cjb

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

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

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
Roast in the preheated oven until tender, 20 to 25 minutes.
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.
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.

Nutrition Facts : Calories 306 calories, Carbohydrate 16.2 g, Cholesterol 41.4 mg, Fat 21.8 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 13.7 g, Sodium 389.5 mg, Sugar 7 g

CHICKEN-AND-SQUASH CURRY

Chicken-and-Squash Curry image

Warm spices like ginger, mustard seeds, cumin, and coriander are a natural pairing with winter squash in this Indian-style curry that makes a satisfying dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 2h

Number Of Ingredients 17

Ingredients

2 large onions, coarsely chopped (4 cups)
8 to 10 cloves garlic, coarsely chopped (1/4 cup)
1/2 cup coarsely chopped peeled fresh ginger (from a 4-inch piece)
1/4 cup plus 1 tablespoon safflower oil
1 tablespoon cumin seeds
2 teaspoons black or brown mustard seeds
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 whole clove
2 tablespoons tomato paste
4 cups low-sodium chicken broth
3 fresh curry leaves (available at Penzeys) or 2 dried bay leaves
3 pounds bone-in chicken thighs, skinned
1 1/4 pounds kabocha or butternut squash, halved, seeded, peeled, and cut into 1-inch pieces (5 cups)
Coarse salt
Cooked basmati rice, yogurt, and cilantro, for serving

Steps:

Puree onions, garlic, and ginger in a food processor until smooth. Heat a Dutch oven or other heavy-bottomed pot over medium-high. Add 1/4 cup oil and cumin and mustard seeds. Cook, stirring, until fragrant, 30 to 60 seconds.
Add onion mixture and cook, stirring occasionally, until beginning to brown, about 8 minutes. Reduce heat to low and cook, stirring frequently, until liquid has evaporated and bottom of pan begins to brown, about 3 minutes more. Stir in remaining 1 tablespoon oil and spices; cook 15 seconds. Stir in tomato paste and cook, stirring, 15 seconds more.
Add broth and cook, scraping up browned bits from bottom of pot. Add curry leaves and bring to a boil. Reduce to a simmer; cook, partially covered, 30 minutes.
Season chicken and squash with salt and add to pot, pushing down into liquid. Return to a boil, reduce to a simmer, and cook, partially covered and occasionally pushing chicken and squash into liquid, until chicken is cooked through and squash is tender, about 40 minutes. Season with more salt. Serve over rice, topped with yogurt and cilantro.

Tips:

For a vegan version of this curry, use vegetable broth instead of chicken broth and tofu or chickpeas instead of chicken.
To make this curry ahead of time, cook the chicken and squash according to the recipe, then let cool completely. Store the chicken and squash in separate airtight containers in the refrigerator for up to 3 days. When you're ready to serve, reheat the chicken and squash in a saucepan over medium heat until warmed through. Then, add the curry sauce and simmer for 10 minutes, or until the sauce has thickened.
Serve this curry with rice, naan, or your favorite flatbread.
Garnish this curry with fresh cilantro, chopped peanuts, or a dollop of yogurt before serving.

Conclusion:

This chicken and squash curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken and squash. The curry is flavorful and creamy, and the chicken and squash are tender and juicy. This dish is sure to be a hit with your family and friends.