Chicken And Butternut Squash Curry Recipes

CHICKEN AND BUTTERNUT SQUASH CURRY

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
• Roast in the preheated oven until tender, 20 to 25 minutes.
• Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
• While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

CHICKEN WITH CURRY ROASTED SQUASH

Steps:

• Preheat oven to 425°. Place squash and onion in a 15x10x1-in. baking pan. Drizzle with 1 tablespoon oil and sprinkle with curry powder and 1/2 teaspoon each salt and pepper; toss to coat. Roast 25-30 minutes or just until squash is tender, stirring halfway., In a small saucepan, bring water and remaining oil to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a 6-qt. stockpot, combine broth and 1/2 cup apricots; bring to a simmer. Add chicken, garbanzo beans, squash mixture and remaining salt and pepper; heat through, stirring gently. Serve with couscous; top with remaining apricots. Sprinkle with cilantro if desired.

CHICKEN-AND-SQUASH CURRY

Steps:

• Puree onions, garlic, and ginger in a food processor until smooth. Heat a Dutch oven or other heavy-bottomed pot over medium-high. Add 1/4 cup oil and cumin and mustard seeds. Cook, stirring, until fragrant, 30 to 60 seconds.
• Add onion mixture and cook, stirring occasionally, until beginning to brown, about 8 minutes. Reduce heat to low and cook, stirring frequently, until liquid has evaporated and bottom of pan begins to brown, about 3 minutes more. Stir in remaining 1 tablespoon oil and spices; cook 15 seconds. Stir in tomato paste and cook, stirring, 15 seconds more.
• Add broth and cook, scraping up browned bits from bottom of pot. Add curry leaves and bring to a boil. Reduce to a simmer; cook, partially covered, 30 minutes.
• Season chicken and squash with salt and add to pot, pushing down into liquid. Return to a boil, reduce to a simmer, and cook, partially covered and occasionally pushing chicken and squash into liquid, until chicken is cooked through and squash is tender, about 40 minutes. Season with more salt. Serve over rice, topped with yogurt and cilantro.

BUTTERNUT SQUASH CURRY

Steps:

• Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
• Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

BUTTERNUT SQUASH CHICKEN CURRY

Steps:

• In a wide braising pot. heat 1 tablespoon neutral cooking oil over medium-high heat. Pat the chicken dry and season all over with salt and pepper. Cook, skin-side down in batches, for 5-6 minutes until browned and crispy. Transfer to a plate. Drain off all but 1 tablespoon fat from the pot.
• If the pot seems dry, add the remaining 1 tablespoon neutral cooking oil and turn the heat to medium heat. Add the diced onion and cook, stirring often, for 5-7 minutes until beginning to brown.
• Add the ginger, garlic, chili peppers and stir into the onion for 45 seconds until fragrant.
• Add the butternut squash to the pot and season liberally with salt and pepper. Cook for 5 minutes until the edges begin to brown.
• Add the chicken stock to the pot, scraping up any browned bits stuck to the bottom, and bring to a boil. Reduce heat and season with salt, pepper, cumin, cayenne, and turmeric. Add the chicken legs and simmer, covered, for 30-40 minutes or until the butternut squash is very soft and the chicken is cooked through.
• Remove the chicken legs from the pot and, using an immersion blender, blend the sauce until it's smooth and creamy.
• Pour in the coconut cream and continue blending until combined. Taste and season to your preferences. Return the chicken to the pot.
• Serve the sauce and chicken over cooked rice and sprinkle with fresh herbs and pumpkin seeds. Enjoy!

CHICKEN CURRY WITH SQAUSH

Steps:

• 1. Remove the seeds from the squash.
• 2. Hollow out the flesh from the squash and keep to one side.
• 3. Drizzle the shell with the oil and season.
• 4. Bake in a hot oven for 6-7 minutes or until it just begins to soften.
• 5. For the curry, sauté the onion in the oil for 2-3 minutes.
• 6. Add the chicken breast and fry for 2-3 minutes.
• 7. Add all the other ingredients, except the spinach
• 8. Add a little water if it is too dry.
• 9. Stir in the spinach and scoop into the squash shell.