curry We finally got a cold day! It was chilly and gloomy and all I wanted to do was curl up in sweat pan on the sofa with a bowl of something hot and comforting. I had an acorn squash just sitting on the counter. When I bought it I had no clue what I was going to do with it but at that moment I knew it’s destiny. As much as an acorn squash can have a “destiny”.
When I bought the squash I thought that I would stuff it or roast it but that afternoon I was craving something thick and saucy. I thought on it for awhile and then it hit me that a curry would be perfect! It’s saucy, comforting, and has a little spice to warm you up on the inside.
This is a very simple and basic curry. Don’t stress about peeling the acorn squash because the skin will soften as it cooks. I know you may be tempted to peel the squash, and you can if you want to, but acorn squash is such a pain to peel.
This curry is fabulous on the first day and even better on the second day. Enjoy it by itself or served over rice or cauliflower rice. I curled up with a heaping bowl and some naan bread. It was the perfect dinner for a cold gloomy day.
more easy chicken dinner love
- light thai peanut noodles with chicken
- lemon chicken and dumplings
- sheet pan chicken dinner
- italian chicken bake
- 2 tablespoons ghee
- 1 small onion, small diced
- 1 tablespoon minced ginger
- 4 garlic cloves
- 1 lb chicken tenderloins, diced
- 1 acorn squash, seeded and diced (see notes)
- 1 can coconut milk
- 1 cup chicken stock
- 1 tablespoon Madras curry powder
- 2 teaspoons turmeric
- 2 teaspoons kosher salt
- Heat a large heavy bottom pot over medium-high heat. Melt ghee in the pot, add onions, garlic, and ginger, saute until fragrant, about 3 minutes.
- Add the diced chicken, acorn squash, coconut milk, stock, curry powder, turmeric and salt to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer gently until the squash is tender, about 20 minutes.
- Uncover and mash some of the squash to thicken the curry. Enjoy the curry alone or served over rice or cauliflower rice. Garnish with cilantro and lime.