Chicken & Acorn Squash Coconut 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.
If you are craving something a little lighter try this chunky roasted tomato soup. But, of course, everyone loves a classic Sancocho (Puerto Rican Beef Stew). If you want something hearty and loaded with aromatics and spices you need to try this Moroccan Lamb Stew with Harissa and Garbanzos.
If you are looking for more soup or stew recipes ideas see my collection of soups and stews.
more easy chicken dinner love
- light thai peanut noodles with chicken
- lemon chicken and dumplings
- sheet pan chicken dinner
- italian chicken bake
Chicken and Acorn Squash Coconut Curry
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.
- 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.
Don't worry about peeling the acorn squash. The skin softens when it cooks.
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Amount Per Serving: Calories: 340Total Fat: 22gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 76mgSodium: 830mgCarbohydrates: 11gFiber: 2gSugar: 1gProtein: 27g
This was sooooo good and exactly what I was looking for. It hit the spot! It was so super easy to make, and the fact that pre-diced chicken breast was on sale this week made it all the more convenient and quick. I will definitely be making this again.
Looks so delicious–I’m drooling!