Chicken and Butternut Squash Curry with Brown Rice
A hearty chicken and butternut squash curry in a creamy coconut sauce, served over brown rice and topped with fresh cilantro.
This hearty curry combines tender chicken and sweet butternut squash, simmered in a rich, spiced coconut milk sauce. Fragrant aromatics like garlic, ginger, and warm curry spices infuse the dish with bold flavors. Served over fluffy brown rice and garnished with fresh cilantro, it’s a comforting and satisfying meal.
Servings
2-4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
60 minutes
Ingredients
For the Curry
- 2 chicken breasts, cut into bite-sized pieces
- 2 cups butternut squash, peeled and cubed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder (adjust based on your preference)
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- Salt and pepper, to taste
- 2 tablespoons coconut oil or olive oil
- Fresh cilantro, for garnish
For the Brown Rice
- 1 cup brown rice
- 2 cups water
- A pinch of salt
Instructions
Preparing the Brown Rice
Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 45 minutes, or until tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Sauté the Aromatics
Heat coconut oil in a large skillet or a Dutch oven over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3-5 minutes until the onions become translucent.
Cook the Chicken
Add the bite-sized chicken pieces to the pan. Season with salt and pepper, then cook until the chicken is browned on all sides.
Add Spices & Squash
Sprinkle curry powder, turmeric, and cumin over the chicken, stirring to coat evenly. Add the cubed butternut squash and stir to combine with the chicken and spices.
Simmer with Coconut Milk
Pour in the coconut milk and stir well. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, until the butternut squash is tender and the sauce has thickened. Adjust the seasoning with salt and pepper as needed.
Finish & Serve
Remove the curry from heat and serve the chicken and butternut squash curry over the cooked brown rice. Garnish with fresh cilantro and optional naan bread on the side.
Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 45 minutes, or until tender and the water is absorbed.
Heat coconut oil in a large skillet or a Dutch oven over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3-5 minutes until the onions become translucent.
Sauté for 3-5 minutes until the onions become translucent.
Add the bite-sized chicken pieces to the pan. Season with salt and pepper, then cook until the chicken is browned on all sides.
Sprinkle curry powder, turmeric, and cumin over the chicken, stirring to coat evenly.
Add the cubed butternut squash and stir to combine with the chicken and spices.
Pour in the coconut milk and stir well.
Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, until the butternut squash is tender and the sauce has thickened. Adjust the seasoning with salt and pepper as needed.
Once the rice has simmered for 45-50 minutes, remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.