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Easy Chicken and Squash Curry in white bowls.

Simple Chicken and Squash Curry

Quick and easy One Pot Chicken and Squash Curry.

Course Main Course
Cuisine Indian
Keyword easy chicken curry
Prep Time 9 minutes
Cook Time 20 minutes
Total Time 29 minutes
Author Samantha


  • 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


  1. Place the garlic, chilli, ginger, tomato paste, coriander, and cumin in a small food processor or blender and blend until a paste develops.

  2. 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. 

  3. 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. 

  4. Serve the curry with steamed rice and topped with mint.