Chicken and Butternut Squash Curry recipe
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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
Nutrition Info
- 306 caloriescarbohydrate: 16.2 gcholesterol: 41.4 mgfat: 21.8 gfiber: 2.6 gprotein: 14 gsaturatedFat: 13.7 gservingSize: -sodium: 389.5 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Butternut Squash Curry
Directions
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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.