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

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

Preparation

  • Rinse the brown rice under cold water until the water runs mostly clear.
  • Cut the chicken into bite-sized pieces.
  • Peel and cube the butternut squash.
  • Finely chop the onion, mince the garlic, and grate the ginger.
  • Measure out the spices and coconut milk so everything is ready to cook.

Cooking

  • In a saucepan, bring the water and a pinch of salt to a boil. Add the rice, cover, and simmer on low until tender and the liquid is absorbed. Remove from heat, rest covered briefly, then fluff.
  • Heat coconut oil in a large skillet or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until softened and fragrant.
  • Add the chicken, season with salt and pepper, and cook until lightly browned on all sides.
  • Stir in the curry powder, turmeric, and cumin, coating the chicken well.
  • Add the butternut squash and mix to combine.
  • Pour in the coconut milk, bring to a gentle simmer, and cook until the squash is tender and the sauce thickens.

Serving

  • Spoon the curry over bowls of brown rice.
  • Garnish with fresh cilantro.
  • Serve warm with naan if desired.