Introducing a Cozy Fall Favorite
Hello there! Are you in the mood for something warm and comforting as we head into fall? I know I am! Today, I’m thrilled to share my recipe for Creamy Butternut Squash Butter Chicken. This dish combines tender chicken with the natural sweetness of butternut squash, creating a delightful meal that’ll make your heart sing. Plus, it’s healthy and bursting with flavor—what’s not to love?
Nutritional Benefits
This dish has some fantastic health perks! Butternut squash is loaded with vitamins A and C, which are great for your immune system especially as the weather cools down. It’s also high in fiber, which is essential for good digestion. And let’s not forget the chicken, which is an excellent source of lean protein. Coconut milk adds creaminess without dairy, making it a wonderful option for anyone looking to avoid dairy or trying a healthier lifestyle!
Adaptable Variations
You can easily customize this recipe to suit your preferences!
- Vegetarian Delight: Swap the chicken with chickpeas or tofu for a vegetarian version that is equally filling!
- Low-Carb Option: Serve the curry over cauliflower rice instead of regular rice for a low-carb alternative.
- Heat Level: Adjust the spiciness to your taste by adding more or fewer red chili flakes.
- Extra Veggies: Toss in some spinach or kale during the last few minutes of cooking for added nutrients.
Your Creamy Butternut Squash Butter Chicken Recipe
Ingredients
- 1 lb chicken breast, cubed
- 1 medium butternut squash, peeled and diced
- 1 can (14 oz) coconut milk
- 1 cup tomato puree
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- Red chili flakes (optional, for extra spice)
- Fresh cilantro, chopped (for serving)
- Cooked rice (for serving)
- 2 tablespoons olive oil or ghee
- Salt and pepper to taste
- Eggs (optional, for topping)
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Instructions
- Get Started: Start by gathering all your ingredients. Dice the chicken, peel and chop the butternut squash, chop the onion, and mince the garlic and ginger. Trust me, having everything prepped makes the cooking process a breeze!
- Cook the Aromatics: In a large skillet or pot, heat the olive oil or ghee over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. Your kitchen will smell incredible!
- Add Garlic and Ginger: Next, stir in the minced garlic and ginger. Sauté for another minute until fragrant—this is where the magic happens!
- Season the Chicken: Toss in the cubed chicken breast. Season with salt, pepper, curry powder, garam masala, and turmeric. Cook until the chicken is browned on all sides, about 5-7 minutes. Make sure to stir occasionally!
- Add Squash: Now, it’s time to incorporate the butternut squash. Stir it into the skillet and let it cook for an additional 2-3 minutes to get a little flavor on those cubes!
- Mix in Tomato and Coconut Milk: Pour in the tomato puree and coconut milk. Stir well to combine and bring the mixture to a gentle simmer. This is where your curry starts to cream up beautifully!
- Let it Simmer: Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and the squash is tender. Use this time to get everything else ready—like your rice!
- Rice Time: While the curry simmers, cook your rice according to package instructions. It’s the perfect side to soak up all that delicious sauce.
- Taste Test: After 25 minutes, taste the curry and adjust the seasoning, adding red chili flakes if you like a bit of heat.
- Serve It Up: Spoon some of your cooked rice into bowls, ladle your creamy butternut squash butter chicken over the top, and if you’re feeling fancy, add a sunny-side-up egg!
- Garnish: Finish with a sprinkle of fresh cilantro on top for a burst of flavor!
- Enjoy: Serve hot and enjoy this cozy, flavorful fall dinner with your loved ones!
Handy Tips
- Store leftovers in an airtight container in the fridge for up to 3 days, and simply reheat on the stovetop or microwave.
- If you make extra, this dish freezes well! Just make sure to let it cool completely before transferring to a freezer-safe container.
- For added texture, consider adding some cashews or almonds as a topping.
Equipment You’ll Need
Here’s a quick list of kitchen tools to make your cooking easier:
- A large skillet or pot for cooking
- Knife and cutting board for chopping
- Wooden spoon or spatula for stirring
- A measuring cup or scale for accuracy
- Rice cooker or pot for cooking rice
Frequently Asked Questions
- Can I use frozen butternut squash? Yes! Just thaw it first and adjust cooking time as needed.
- Can I make this dish dairy-free? Absolutely! It’s already dairy-free thanks to coconut milk.
- What can I substitute for chicken? Feel free to use chickpeas, lentils, or tofu for a delicious vegetarian option.
- Can I make this in advance? Yes, it’s great for meal prep! Just store in the fridge or freeze.
- How spicy is this dish? You can control the heat by adjusting the amount of red chili flakes added!
Wrap It Up!
I hope you enjoy making and savoring this Creamy Butternut Squash Butter Chicken as much as I do! I’d love to see your versions of this recipe—feel free to share them on Pinterest or tag me! Happy cooking!
