Cooking the Brown Rice
In a saucepan, combine 1 cup brown rice, 2 cups water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 35–40 minutes until the rice is tender and the liquid is absorbed. Remove from heat, let it sit covered for a few minutes, then fluff with a fork.
Preparing the Chicken
Season 2 chicken breasts (cut into bite-sized pieces) with salt and pepper to taste. Set aside while you prepare the base of the curry.
Building the Curry Base
Heat 2 tablespoons coconut oil or olive oil in a large skillet or pot over medium heat. Add 1 large finely chopped onion and cook for 4–5 minutes until softened. Stir in 2 cloves minced garlic and 1-inch piece grated fresh ginger, cooking for about 30 seconds until fragrant.
Cooking the Curry
Add 2 cups peeled and cubed butternut squash to the pan and stir to coat. Sprinkle in 2 tablespoons curry powder, 1 teaspoon turmeric powder, and 1 teaspoon cumin powder, mixing well so the spices coat the vegetables. Add the seasoned chicken and cook for 3–4 minutes until lightly browned. Pour in 1 can (14 oz) coconut milk, stirring to combine, then bring to a gentle simmer. Cover and cook for about 15–20 minutes, stirring occasionally, until the chicken is fully cooked and the squash is tender.
Finishing and Serving
Taste and adjust with additional salt and pepper as needed. Serve the curry over the warm brown rice and garnish with fresh chopped cilantro. Pair with optional naan bread on the side for a complete meal.
