This Indian-inspired butternut chicken curry pairs tender chicken and sweet squash with warming spices in a creamy coconut milk sauce. It is hearty without being heavy, comes together in one pot, and is easy to adjust for heat or ingredients you have on hand.
Ingredients
- 1 tablespoon neutral oil
- 1 medium yellow onion, finely chopped
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon fine salt, plus more to taste
- 1 tablespoon tomato paste
- 3 cups peeled, seeded butternut squash, cut into 3/4-inch cubes
- 1 (13.5-ounce) can coconut milk, well stirred
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro, for serving
- Cooked basmati rice or naan, for serving
Instructions
- Prepare the ingredients. Chop the onion, cut the chicken and squash into similarly sized pieces, and measure out the spices. Trim away any green or fibrous parts of the squash. Keeping the squash cubes close to 3/4 inch helps them cook through without falling apart.
- Soften the onion. Warm the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened and beginning to turn golden. If it starts browning too quickly, lower the heat.
- Brown the chicken. Add the chicken in an even layer. Cook for about 4 minutes, turning the pieces once or twice, until the outsides are no longer pink and have a little color. The chicken does not need to be cooked through yet. If your pot is crowded, brown it in two batches so it sears rather than steams.
- Bloom the aromatics and spices. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant. Add curry powder, cumin, coriander, cayenne, and salt. Stir for another 30 seconds, then mix in the tomato paste. Keep the mixture moving and reduce the heat if the spices begin to stick or scorch.
- Simmer the squash. Add the butternut squash, coconut milk, and broth. Stir to coat the chicken and squash, scraping up any browned bits from the bottom of the pot. Bring the mixture just to a gentle simmer, then reduce the heat to low and cover. Cook for 15 minutes, stirring gently once or twice.
- Check for doneness. Uncover and simmer for another 5 to 10 minutes, until the squash is fork-tender and the sauce has thickened slightly. Check the thickest chicken pieces with an instant-read thermometer; poultry should reach 165°F (74°C). If the squash is tender before the chicken reaches that temperature, keep simmering gently and check again shortly.
- Finish and serve. Remove the pot from the heat and stir in the lime juice. Taste and adjust the salt, cayenne, or lime to suit your preference. Scatter cilantro over the curry and serve hot with rice or naan.
Tips
- Choose thighs for forgiving results. Boneless, skinless thighs stay juicy during simmering. Chicken breast works too, but cut it into even pieces and avoid prolonged cooking after it reaches 165°F, since it can dry out.
- Control the sauce thickness. If it is thinner than you like, simmer uncovered for a few minutes. If it gets too thick before the squash is tender, add broth or water a few tablespoons at a time.
- Keep the heat gentle. Coconut milk can separate if boiled hard. A quiet simmer cooks the chicken and squash evenly and keeps the sauce creamy.
- Use a safe shortcut for squash. Pre-cut fresh squash is convenient, but check that the pieces are roughly the same size. Frozen cubes can also work; add them straight from frozen and allow extra simmering time, checking tenderness as you go.
Serving Suggestions
Serve the curry over basmati rice to catch the coconut-spiced sauce, or offer warm naan for scooping. For a fuller meal, add a simple cucumber salad, sliced tomatoes, or steamed green beans. A squeeze of lime and fresh cilantro brighten each bowl; plain yogurt on the side can cool the heat, though it is not necessary for the curry to taste balanced.
Variations
For a milder curry, leave out the cayenne; for more heat, add a chopped green chile with the garlic and ginger. You can replace the chicken thighs with an equal amount of chicken breast, keeping a close eye on its temperature, or use chickpeas for a meat-free version. For chickpeas, use two drained 15-ounce cans and add them with the squash; simmer until the squash is tender. If you do not have coconut milk, use heavy cream for a less tropical, dairy-based sauce, but stir it in near the end and do not boil. Sweet potato can replace some or all of the butternut squash, though it may soften a little sooner.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a shallow, airtight container within 2 hours of cooking (within 1 hour if the room is hotter than 90°F). Keep refrigerated at 40°F (4°C) or below and use within 3 to 4 days. Reheat only the portion you need in a saucepan over medium-low heat, stirring occasionally until steaming hot throughout; add a splash of water or broth if the sauce has thickened. You can also microwave a covered portion, stirring halfway through. Reheated leftovers should reach 165°F (74°C). Do not leave cooked curry at room temperature for more than 2 hours total, and avoid reheating the same portion repeatedly.
To freeze, transfer cooled curry to freezer-safe containers and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat until steaming hot and at least 165°F. The squash may become softer after freezing, but the curry will still be flavorful.
Frequently Asked Questions
Is this an authentic Indian curry?
This is an Indian-inspired home-style curry, not a claim to one specific regional or traditional recipe. Curry powder is a convenient seasoning blend; Indian cooking often uses individual spices or region-specific spice blends, which vary from kitchen to kitchen.
Can I make it ahead?
Yes. Make it up to 3 days ahead and refrigerate it promptly. The flavors settle as it rests, and the sauce may thicken, so loosen it with a little broth or water while reheating. For the best squash texture, avoid cooking it far past fork-tender.
How do I know when the chicken is safe to eat?
Use an instant-read thermometer in the thickest piece, avoiding contact with the pot. Chicken is safe when it reaches 165°F (74°C). Color alone is not a reliable way to judge doneness.
Can I make this without coconut milk?
Yes. Heavy cream makes a richer dairy-based sauce; stir it in near the end and heat gently without boiling. Unsweetened, unflavored dairy-free cream is another option. Avoid sweetened coconut beverages, which are too thin and can make the curry taste sweet.
Why is my butternut squash falling apart?
Small cubes, vigorous boiling, or cooking well beyond tenderness can make squash break down. Cut it into even 3/4-inch pieces, keep the curry at a gentle simmer, and start checking with a fork after about 15 minutes.