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Chicken & Butternut Squash Curry with Coconut & Kale Recipe

Chicken & Butternut Squash Curry with Coconut & Kale recipe


This is a warm, creamy curry with chicken and butternut squash. It's cooked with coconut milk and has kale instead of spinach. It's a little spicy and very yummy. You can eat it in a bowl with some rice or bread.


1.5 lb chicken thighs, boneless skinless
1.5 lb butternut squash, peeled and cubed
1 can (14 oz) coconut milk
1 bunch kale, stems removed and leaves torn
1 large yellow onion, diced
5 cloves garlic, minced
2.5 inches ginger root, minced
1.5 tsp curry powder
0.5 tsp ground turmeric
0.5 tsp ground cumin
2 tbsp olive oil
Salt to taste
Black pepper to taste
0.25 cup fresh cilantro, chopped for garnish


Peel and cube the butternut squash into 1-inch pieces; set aside.
Heat a large sauté pan over medium-high heat and add olive oil.
Season the chicken thighs with salt and pepper, then add to the pan. Cook until browned, about 5-6 minutes, then remove and set aside.
In the same pan, add the diced onion and cook until softened, about 3 minutes.
Add the minced garlic and ginger to the pan with the onions and cook until fragrant, about 1 minute.
Stir in the curry powder, ground turmeric, and ground cumin, and cook for another 30 seconds.
Return the chicken to the pan, add the cubed butternut squash and coconut milk. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cook until the butternut squash is tender, about 15-20 minutes.
Add the torn kale leaves to the curry, stirring until the kale is wilted and the chicken is cooked through, about 5 minutes.
Remove the curry from the heat and let it sit for a couple of minutes to cool slightly.
Serve the curry in bowls, garnished with chopped cilantro. Pair with rice or naan bread if desired.

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