Quick and easy One Pot Chicken and Squash Curry. Perfect for busy weeknights or chilly winter days, this easy chicken curry recipe is a family-pleasing dinner.
This recipe is a quick and easy weeknight meal that you can put out in less time it takes you to cook rice. A brilliant cheat, is to buy frozen pre-cut butternut squash and use it. Then you’re not even peeling or cutting up squash!
Not to mention that this meal is super satisfying. The warm aromatic scents from the curry, the refreshing sprinkling of mint on top, and the filling chicken and rice. The reward definitely out ways the effort that goes into this dish.
The recipe is also very easily adapted. Feel free to change up the vegetables, I think cauliflower would work really well here too.
My minis loved this dish too, especially when I put a dollop of thick Greek yogurt on top. When all 4 of us are satisfied after I meal, I know I’ve found a winner. Hopefully you and yours like it too.
More easy weeknight meals:
- 4-Ingredient Roast Chicken Dinner
- One Pot Chicken and Rice with Vegetables
- One Pot Broccoli and 3-Cheese Pasta
- One Pot Tex-Mex Rice
Quick and easy One Pot Chicken and Squash Curry.
- 3 cloves garlic, peeled
- 1 long red chilli, chopped (optional, remove seeds if you like some heat, but not too much)
- 50 grams (2" piece) fresh ginger, peeled and roughly chopped
- 1/4 cup tomato paste
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/4 cup olive oil
- 1 medium yellow (cooking) onion
- 600 grams (1.4 lbs) boneless/skinless chicken thighs, cut into 1" inch cubes
- 1 tsp fine sea salt
- 1 tsp fresh ground black pepper
- 2 14 oz. cans coconut milk (28 oz. or 800 ml total)
- 700 grams (1.5 lbs) butternut squash, peeled chopped into 1" pieces (pre-chopped frozen squash works well here)
- 200 grams green beans, trimmed
- 4 cups steamed rice, cooked as per package instructions, for serving
- 1/2 cup fresh mint leaves, torn, to serve
Place the garlic, chilli, ginger, tomato paste, coriander, and cumin in a small food processor or blender and blend until a paste develops.
Heat oil in a large heavy-based pan (or wok) over high-heat. Add paste and onion, and cook stirring occasionally for 3 minutes. Add the chicken, salt and pepper and cook for a further 3 minutes or until the chicken is browned.
Add the coconut milk, reduce heat to medium, cover, and cook for 5 minutes. Add squash and green beans and cook for a further 6 minutes, stirring occasionally.
Serve the curry with steamed rice and topped with mint.
Recipe from Donna Hay, Issue 75