Creamy Butternut Squash Chicken Curry

When you crave something cozy for dinner, this Chicken Butternut Squash Curry comes together with tender squash and rich coconut milk. The chicken browns beautifully before simmering into a fragrant curry that’s ready in under an hour. Serve it over rice for a simple yet satisfying family meal.

Ingredients for Chicken Butternut Squash Curry

Cook Time for Creamy Chicken Curry

I find that setting realistic expectations is half the battle for a successful weeknight dinner. This particular Chicken Butternut Squash Curry is wonderfully efficient. You’ll have this aromatic ginger garlic chicken stew bubbling away in under an hour. Here’s the breakdown of the timing you can expect.

For more ideas on turning seasonal produce into a quick meal, take a peek at my collection of healthy fall dinner recipes. They’re perfect for when you need inspiration fast.

How to Make Butternut Squash Curry

Let’s walk through the simple steps to create this savory squash curry over rice. It’s a straightforward process that fills your kitchen with the most incredible smells. I promise, it’s easier than it looks!

Step 1: Sauté the Aromatics

Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 1 thinly sliced medium yellow onion and cook, stirring occasionally, for about 5 minutes until the onion becomes soft and translucent.

Step 2: Build the Flavor Base

Add 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the pot. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant. This is where the magic starts!

Step 3: Brown the Chicken

Push the aromatics to one side of the pot and add 1 pound of boneless, skinless chicken thighs cut into 1-inch chunks. Cook for 4-5 minutes, turning occasionally, until the chicken is browned on all sides but not fully cooked through.

Step 4: Toast the Spices and Simmer

Stir in 2 tablespoons of red curry paste and cook for 1 minute to toast the spices. Pour in 1 can of full-fat coconut milk and 1 cup of chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

Step 5: Add the Squash and Cook

Add 1 small peeled and cubed butternut squash and 1 1/2 teaspoons of brown sugar to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes until the squash is fork-tender and the chicken is fully cooked through.

Final Step: Finish and Serve

Remove the pot from the heat and stir in 1 tablespoon of fish sauce and 1 tablespoon of fresh lime juice. Taste and adjust seasoning if needed. Serve the curry hot over steamed white rice, garnished with 1/4 cup of chopped fresh cilantro.

Pro Tips & Tasty Tweaks

After making this Chicken Butternut Squash Curry countless times for my family, I’ve picked up a few tricks to make it even better. Here are some of my favorite ways to customize this ginger-infused coconut curry dinner.

• Spice Swap: If you don’t have red curry paste, a tablespoon of curry powder works beautifully. It creates a slightly different, but equally delicious, flavor profile for your creamy coconut curry with squash.
• Diet-Friendly Twist: For a lighter version, you can use light coconut milk. The curry will be a bit less rich, but still wonderfully flavorful. Pair it with my healthy spaghetti squash recipes as a base instead of rice.
• Texture Tip: If you prefer a smoother sauce, you can use an immersion blender to puree about a third of the curry right in the pot before adding the final garnishes.
• Make-Ahead Magic: This curry tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop, adding a splash of chicken stock or water if it’s too thick. It’s a fantastic easy weeknight dinner to have waiting for you.

And if you love the comfort of a warm bowl but are short on time, my guide to fall soup recipes is full of quick, satisfying options.

Chicken Butternut Squash Curry

450kcal

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Prep 20 minutes mins

Cook 35 minutes mins

Total 55 minutes mins

Creamy chicken butternut squash curry recipe simmered in aromatic spices. Perfect served over rice for a comforting and easy weeknight dinner.

Servings 4 servings

Course Dinner

Cuisine Indian

Ingredients

1x2x3x

• ▢ 1 tablespoon vegetable oil
• ▢ 1 medium yellow onion thinly sliced
• ▢ 2 cloves garlic minced
• ▢ 1 tablespoon fresh ginger grated
• ▢ 1 pound boneless, skinless chicken thighs cut into 1-inch chunks
• ▢ 1 small butternut squash about 1.5 pounds, peeled, seeded, and cut into 1-inch cubes
• ▢ 2 tablespoons red curry paste
• ▢ 1 can full-fat coconut milk 13.5 fluid ounces
• ▢ 1 cup chicken stock
• ▢ 1.5 teaspoons brown sugar
• ▢ 1 tablespoon fish sauce
• ▢ 1 tablespoon fresh lime juice
• ▢ 0.25 cup fresh cilantro chopped for garnish
• ▢ Steamed white rice for serving

Equipment

• ▢
  Dutch oven
• ▢
  Wooden spoon
• ▢
  measuring cups
• ▢
  Measuring spoons

Method

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1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes until it becomes soft and translucent.
2. Add the minced garlic and grated ginger to the pot and cook for 1 minute, stirring constantly, until the mixture becomes fragrant.
3. Push the aromatics to one side of the pot and add the chicken chunks. Cook for 4-5 minutes, turning occasionally, until the chicken is browned on all sides but not cooked through.
4. Stir in the red curry paste and cook for 1 minute to toast the spices. Pour in the coconut milk and chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Add the cubed butternut squash and brown sugar to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes until the squash is fork-tender and the chicken is cooked through.
6. Remove the pot from the heat and stir in the fish sauce and lime juice. Taste and adjust seasoning if needed. Serve the curry hot over steamed rice, garnished with fresh cilantro.

Nutrition

Calories450kcalCarbohydrates25gProtein28gFat28gSaturated Fat18gPolyunsaturated Fat4gMonounsaturated Fat5gCholesterol95mgSodium780mgPotassium950mgFiber4gSugar7gVitamin A250IUVitamin C35mgCalcium85mgIron4mg

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Nutrition and Health Benefits

This Chicken Butternut Squash Curry isn’t just comfort food—it’s nourishing from the inside out. Butternut squash, with its vibrant orange color, is packed with vitamin A and fiber, while the protein-rich chicken thighs keep you full and satisfied. The creamy coconut milk adds healthy fats that help your body absorb all those fat-soluble vitamins.

I love knowing that this aromatic ginger garlic chicken stew is as good for my family as it is delicious. For more ways to enjoy this versatile squash, take a look at my collection of butternut squash recipes. And if you’re looking to incorporate more wholesome meals into your routine, my healthy soup recipes offer plenty of inspiration for nutritious, comforting dishes.

According to traditional curry preparation methods, the slow simmering technique we use helps develop deep flavors while preserving nutrients. This makes our creamy coconut curry with squash not just tasty but genuinely wholesome.

A Lighter Version of Creamy Chicken Curry

Sometimes you want all the comfort of this curry with a lighter touch, and I’ve got you covered. Over the years, I’ve perfected a few simple swaps that keep the soul-warming flavors while trimming the calories.

For a leaner version, try using light coconut milk instead of full-fat—it still gives you that creamy texture but with fewer calories. You can also increase the butternut squash and reduce the chicken slightly for a more plant-forward approach. If you’re watching your sodium, simply reduce the fish sauce and add a squeeze of extra lime juice at the end for brightness.

I often pair this lighter version with my healthy spaghetti squash recipes instead of rice for an extra vegetable boost. And when the weather turns cooler, this adaptable simmered chicken thighs in red curry base works beautifully in my fall soup collection as well.

Thoughtful Tips for Special Diets

I’ve had many friends and family members with different dietary needs around my table over the years, and I’ve learned that with a few thoughtful adjustments, this Chicken Butternut Squash Curry can work for almost everyone. It’s all about making small changes that keep the spirit of the dish intact while honoring different health needs.

For my sugar-conscious friends, you can easily make this a low-sugar version by omitting the brown sugar entirely—the natural sweetness of the butternut squash often provides enough balance. If you still want a touch of sweetness, consider a natural sweetener like stevia or xylitol instead. Another diabetic-friendly tip is to serve this savory squash curry over cauliflower rice rather than traditional rice for better glycemic control.

Portion size also makes a difference for blood sugar management. I find that focusing on the generous serving of vegetables and lean protein while being mindful of the carbohydrate portions creates a well-balanced, glucose-friendly meal that doesn’t sacrifice flavor.

How to Serve Chicken Butternut Squash Curry

I’ll never forget the first time I served this ginger-infused coconut curry dinner to my extended family during our annual autumn gathering. The way the warm spices filled the house and brought everyone to the table before I even called them is one of those kitchen memories I treasure. There’s something about this dish that feels like a hug in a bowl.

For the perfect serving, I love to start with a bed of steamed jasmine rice that soaks up all that delicious sauce. The contrast between the fluffy rice and the creamy coconut curry with squash is simply heavenly. If you’re looking for other protein options to round out your meal, my easy grilled chicken breast makes a wonderful addition to the table.

Don’t forget the garnishes! A generous sprinkle of fresh cilantro, a wedge of lime for squeezing, and maybe even some chopped peanuts or toasted coconut flakes add wonderful texture and freshness. For those cooler evenings when you want something equally comforting, my classic chicken soup recipe pairs beautifully with this curry for a complete comfort food meal.

Mistakes to Avoid

Over the years, I’ve learned a few things the hard way while perfecting this Chicken Butternut Squash Curry. First, don’t rush the first step of sautéing the aromatics. If your ginger and garlic aren’t fragrant and golden, you’re missing the flavor foundation for your entire aromatic ginger garlic chicken stew.

Another common mistake is adding the coconut milk too early and boiling it vigorously. This can cause it to separate and become oily. Instead, stir it in gently and maintain that gentle simmer. For more guidance on technique, traditional curry preparation methods emphasize patience and low heat.

Lastly, be careful not to overcook the squash. You want it tender but still holding its shape, not turning to mush in your creamy coconut curry with squash. I once made this error and ended up with more of a puree, but it taught me to watch it carefully during the last few minutes of cooking.

How to Store Chicken Butternut Squash Curry

This curry is one of those magical dishes that tastes even better the next day, as the flavors have more time to mingle and deepen. I often make a double batch on Sunday to enjoy throughout the week. It makes my busy evenings so much easier.

Let the curry cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 4 days. When reheating, I prefer to do it gently on the stovetop, adding a splash of water or broth if needed to bring back the saucy consistency of this savory squash curry over rice.

You can also freeze this Chicken Butternut Squash Curry for up to 3 months. I like to portion it into individual servings for easy lunches. For other make-ahead ideas, my collection of healthy soup recipes is full of freezer-friendly options. And if you’re looking for more cozy, seasonal inspiration, my fall soup recipes are perfect for batch cooking.

Try This Chicken Butternut Squash Curry Yourself

I hope this recipe brings as much comfort and joy to your table as it has to mine. There’s something truly special about sharing a warm, ginger-infused coconut curry dinner with loved ones. It’s a dish that feels like a celebration of simple, good ingredients.

Whether it’s a busy weeknight or a leisurely weekend meal, this Chicken Butternut Squash Curry is always a welcome sight. I’d love to hear how it turns out for you! For more weeknight inspiration, check out my lemon chicken or these flavorful chicken burgers. If you’re in the mood for something different but equally comforting, my butternut squash soup is another family favorite.

Frequently Asked Questions

More Cozy Fall Dinners To Try

As the leaves turn and the air gets crisp, I find myself craving these comforting, flavorful meals.

Butternut Squash Soup – A velvety smooth soup with warm spices that feels like a hug in a bowl.

Healthy Fall Dinner Recipes – A collection of my go-to seasonal meals that are both nourishing and delicious.

Cilantro Lime Chicken – Bright, zesty flavors that bring a little sunshine to your autumn table.

BBQ Chicken Breasts – Sweet and smoky chicken that’s perfect for those last warm evenings of the season.