Chicken and Butternut Squash Curry
Description
The sweetness of apple and roasted butternut squash are a perfect balance for this tasty chicken curry recipe which goes really well with rice.
Ingredients
•
1 cup peeled, cubed butternut squash
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butter-flavored cooking spray
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salt and ground black pepper to taste
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1 1/2 tablespoons vegetable oil
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1/2 tablespoon curry powder, or to taste
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1/2 onion, thinly sliced
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1 clove garlic, crushed
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2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces
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1 tablespoon salted butter, or as needed
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1 cup peeled and chopped apples
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1 tablespoon cornstarch
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1 cup chicken broth
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1 cup coconut milk
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2 teaspoons white sugar
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
3
Roast in the preheated oven until tender, 20 to 25 minutes.
4
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.
5
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.