Tested till perfect Chicken Squash Curry

Chicken Squash Curry

Juicy chicken and tender squash are made special with a fragrant, homemade curry sauce.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspvegetable oil
  • 1 lb 1lbboneless skinless chicken thighchicken thighs, cubed
  • 1 1chopped oniononions
  • 2 2hot green chili peppers, seeded and chopped
  • 2 cups 2cupscubed seeded peeled butternut squash, (about 1 lb/500 g)
  • 3 tbsp 3tbspmild Indian curry paste
  • 1 can (28 oz/796 ml) 1can (28 oz/796 ml)diced tomatoes
  • 1/4 cup 1/4cupchopped fresh coriander
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In Dutch oven, heat half of the oil over medium-high heat; brown chicken. Remove to plate.

In same Dutch oven, heat remaining oil over medium heat; cook onion and hot peppers, stirring occasionally, until softened, about 5 minutes.

Add squash and curry paste; cook, stirring, until fragrant, about 1 minute.

Add tomatoes and bring to boil, scraping up brown bits. Return chicken and any juices to pan. Reduce heat, cover and simmer until squash is tender, about 20 minutes. Sprinkle with coriander.

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Nutritional Information Per serving: about

cal 345 pro 25g total fat 19g sat. fat 3g
carb 21g fibre 4g chol 94mg sodium 673mg
potassium 928mg

% RDI:

calcium 10 iron 27 vit A 96 vit C 88
folate 17
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