Coconut Curry Chicken with Butternut Squash
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 Brown Rice
1 cup brown rice
2 cups water
Pinch of salt
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 fresh ginger, grated
1 can (14 oz) coconut milk
2 tablespoons coconut oil or olive oil
Seasoning
Salt and pepper, to taste
2 tablespoons curry powder (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon cumin powder
Finish & Serve
Fresh cilantro, chopped (for garnish)
Optional: naan bread, for serving
Instructions
Cook the Rice: Rinse rice until water runs clear. In a saucepan, bring water and a pinch of salt to a boil. Stir in rice, cover, and simmer on low for 45 minutes until tender and liquid is absorbed. Remove from heat, rest covered 5 minutes, then fluff with a fork.
Sauté the Aromatics: In a large skillet or Dutch oven, heat coconut oil over medium heat. Add onion, garlic, and ginger; cook 3–5 minutes until the onion is soft and translucent.
Cook the Chicken: Add chicken pieces, season with salt and pepper, and cook until lightly browned on all sides.
Add Spices & Squash: Sprinkle in curry powder, turmeric, and cumin; stir to coat the chicken. Add butternut squash and toss to combine with spices.
Simmer with Coconut Milk: Pour in coconut milk and stir well. Bring to a gentle boil, then reduce to low heat. Simmer uncovered 20–25 minutes until squash is tender and sauce has thickened. Taste and adjust seasoning as needed.
Finish & Serve: Spoon curry over the prepared brown rice. Garnish with fresh cilantro, and serve with naan if desired.
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.
Remove the curry from heat and serve the chicken and butternut squash curry over the cooked brown rice. Garnish with fresh cilantro.
