Name: Chicken and Butternut Squash Curry
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Peeled, cubed butternut squash - 1 cup; Butter-flavored cooking spray - 1 cup; Salt and ground black pepper to taste - 1 cup; Vegetable oil - 1 ½ tablespoons; Curry powder, or to taste - ½ tablespoon; Onion, thinly sliced - ½; Garlic, crushed - 1 clove; Skinless, boneless chicken breast halves, cut into 1/2-inch pieces - 2; Salted butter, or as needed - 1 tablespoon; Peeled and chopped apples - 1 cup; Cornstarch - 1 tablespoon; Chicken broth - 1 cup; Coconut milk - 1 cup; White sugar - 2 teaspoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Butternut Squash Curry

1. Peeled, cubed butternut squash - 1 cup

2. Butter-flavored cooking spray - 1 cup

3. Salt and ground black pepper to taste - 1 cup

4. Vegetable oil - 1 ½ tablespoons

5. Curry powder, or to taste - ½ tablespoon

6. Onion, thinly sliced - ½

7. Garlic, crushed - 1 clove

8. Skinless, boneless chicken breast halves, cut into 1/2-inch pieces - 2

9. Salted butter, or as needed - 1 tablespoon

10. Peeled and chopped apples - 1 cup

11. Cornstarch - 1 tablespoon

12. Chicken broth - 1 cup

13. Coconut milk - 1 cup

14. White sugar - 2 teaspoons

How to cook deliciously - Chicken and Butternut Squash Curry

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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.

5. Stage

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.