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Butternut Chicken Coconut Curry

Butternut Chicken Coconut Curry: A Cozy, Flavor-Packed Delight

Butternut Chicken Coconut Curry is a quick, nutritious dish that combines coconut flavors with vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 medium Red Onion or shallots or yellow onion as substitutes
  • 2 tablespoons Lime Juice fresh lime is best
  • 1 teaspoon Sugar omit if you prefer savory
  • 1 teaspoon Kosher Salt adjust based on taste preferences
  • 2 tablespoons Butter or olive oil as a dairy-free alternative
  • 1 medium Large Onion the primary flavor base
  • 1 medium Bell Pepper any color works
  • 2 cloves Garlic minced
  • 1 tablespoon Ginger freshly grated
  • 2 tablespoons Yellow Curry Powder check for mildness
  • 1 tablespoon Maple Syrup honey is an excellent substitute
  • 4 cups Low Sodium Chicken Broth vegetable broth for vegetarian option
  • 2 cups Butternut Squash cubed
  • 1 cup Carrots sliced
  • 1 medium Apple cubed
  • 1 each Bay Leaf dried herbs can also be used
  • 1 tablespoon Chili Garlic Paste adjust to taste
  • 1/2 teaspoon Cinnamon optional
  • 1 can Light Coconut Milk full-fat for richer flavor
  • 1 pound Boneless, Skinless Chicken Breasts tofu for vegetarian
  • 1 each Egg White for velveting the chicken
  • 2 tablespoons Corn Starch or arrowroot powder as an alternative
  • 1 tablespoon Rice Vinegar or apple cider vinegar
  • 1 tablespoon Oil neutral oil for velveting

Equipment

  • Large Pot
  • cutting board
  • Knife
  • Immersion Blender
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. In a small bowl, combine the sliced red onion, lime juice, sugar, and a pinch of salt. Toss to coat and let the mixture sit for 30 minutes to pickle.
  2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and bell pepper, sautéing until they soften and become translucent, about 4-5 minutes.
  3. Stir in the minced garlic, grated ginger, yellow curry powder, and maple syrup. Cook for about 30 seconds until fragrant.
  4. Pour in 4 cups of low-sodium chicken broth and add the cubed butternut squash, sliced carrots, chopped apple, bay leaf, chili garlic paste, and a bit of salt and cinnamon. Bring to a boil, then cover and simmer for 20-25 minutes.
  5. Remove the bay leaf and blend the mixture until smooth using an immersion blender or a regular blender.
  6. Whisk together the egg white, corn starch, rice vinegar, and oil in a bowl. Coat each piece of thinly sliced chicken in the mixture. Allow to marinate for 15 minutes.
  7. Return the blended sauce to the pot and bring to a gentle simmer. Add the marinated chicken and cook for 1 additional minute until the chicken is no longer pink.
  8. Check the sauce consistency and adjust as needed. Serve the Butternut Chicken Coconut Curry into bowls, garnishing as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 5000IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

This dish is easy to customize; feel free to add your favorite vegetables or substitute chicken with tofu.

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