CHICKEN AND BUTTERNUT SQUASH CURRY

Chicken and Butternut Squash Curry image

The sweetness of the apple and roasted butternut squash are a perfect balance for this tasty chicken curry recipe. Goes perfect with rice!

Provided by cjb

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 14

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Ingredients

1 cup peeled, cubed butternut squash
butter-flavored cooking spray
salt and ground black pepper to taste
1 ½ tablespoons vegetable oil
½ tablespoon curry powder, or to taste
½ onion, thinly sliced
1 clove garlic, crushed
2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 tablespoon salted butter, or as needed
1 cup peeled and chopped apples
1 tablespoon cornstarch
1 cup chicken broth
1 cup coconut milk
2 teaspoons white sugar

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.

Nutrition Facts : Calories 306 calories, Carbohydrate 16.2 g, Cholesterol 41.4 mg, Fat 21.8 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 13.7 g, Sodium 389.5 mg, Sugar 7 g