If you’re looking for something fun, flavorful, and healthy to add to your fall recipe repertoire, this Chicken and Butternut Squash Curry has your name all over it. It’s warm, hearty, and comforting like a fall dish should be. But it’s also gluten-free, dairy-free, and filled with healthy vegetables, so it will keep you feeling good…and won’t leave you in a food coma like some heavier fall dishes might. Fun fact: This is one of my personal favorite dishest to make during the fall season!
- 1 cup peeled and cubed butternut squash
- Redmond Kosher Salt and ground black pepper to taste
- 2 ½ tablespoons olive oil
- 1 tablespoon curry paste, green or red
- 1/2 yellow onion, thinly sliced
- 1 clove garlic, crushed
- 2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces
- 1/2 cup diced red bell pepper
- 1/2 cup snap peas
- 1 cup chicken broth
- 1 cup coconut milk
- 1/2 cup chopped fresh cilantro
- 1/2 tablespoon fresh lime juice
- Preheat the oven to 375° Fahrenheit.
- Place squash in a single layer on a baking sheet. Drizzle with olive oil (1 1/2 Tbsp) and season with Redmond Kosher Salt and pepper.
- Roast until tender, 20-25 minutes.
- Meanwhile, heat olive oil (1 Tbsp) 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.
- Add bell peppers and snap peas and cook until soft.
- Pour in chicken broth; stir well. Add roasted squash and coconut milk, stir to combine. Cover and simmer, stirring occasionally until heated through, about 5 minutes.
- Sauce should thicken slightly. Stir in lime juice right before serving and garnish with cilantro.
- Continue to check seasoning throughout and add more salt if you prefer.