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A beautiful aromatic kid-friendly curry, sweetened with creamy butternut pumpkin (or squash) and loaded with tender chicken pieces: the ultimate comfort food. This Chicken Butternut Squash Curry is cozy, flavorful, and perfect for busy weeknights when you need something hearty but simple. It’s the kind of meal that pleases both kids and adults, making it a go-to dish for family dinners.
What Makes This Recipe Work
This Chicken Butternut Squash Curry works because it brings together the best of comfort food and everyday ease. The butternut squash slowly cooks down into the sauce, giving it a creamy sweetness that balances perfectly with tender chicken pieces and gentle spices. It’s hearty enough to fill you up, yet light enough to keep things fresh and family-friendly.
You’ll also love how versatile this dish is. You can keep it simple as a classic butternut squash curry recipe, or add green beans for a chicken and green bean curry that sneaks in extra vegetables. No matter how you serve it, this curry with butternut squash proves you don’t need complicated steps to make something truly delicious.
What Goes Into Chicken Butternut Squash Curry
This Chicken Butternut Squash Curry is made with simple, wholesome ingredients that come together to create a rich and aromatic dish.
- Chicken Thighs: Juicy and flavorful, chicken thighs hold up beautifully in curry, staying tender even after simmering in the sauce.
- Butternut Squash: The star of this curry, butternut squash (or pumpkin) breaks down into the sauce, adding a creamy sweetness that balances the spice.
- Thai Red Curry Paste: A quick way to infuse bold flavor, bringing warmth, spice, and depth to the dish without the need for dozens of spices.
- Coconut Milk: Smooth and luscious, coconut milk creates the silky base for the curry, giving it richness and mellowing the heat.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chicken Butternut Squash Curry
- Heat and Sauté: Heat the oil in a large pan over medium–high heat. Sauté the onion and carrot until soft and translucent, about 2 to 3 minutes.
- Brown the Chicken: Add the chicken pieces and cook, stirring, until lightly browned on the edges, 3 to 4 minutes. Do not fully cook through at this stage.
- Bloom Garlic and Paste: Stir in the garlic and Thai red curry paste. Cook for 30 to 60 seconds until fragrant and the chicken is well coated.
- Add Squash and Beans: Add the butternut pieces and green beans; cook, stirring occasionally, for 5 minutes. This jump-starts softening and builds flavor.
- Build the Sauce and Simmer: Stir in the coconut milk and bring to a gentle simmer. Reduce heat to low, add the brown sugar and salt to taste, and simmer 10 to 15 minutes until the squash is tender.
- Finish and Serve: For a creamier sauce, simmer 5 to 10 minutes longer so the squash melts into the curry. Serve over steamed rice or cauliflower rice and top with fresh coriander leaves.
This Chicken Butternut Squash Curry pairs beautifully with sides that balance its rich, creamy flavors. Try serving it with Hasselback Herbed Garlic Butter Sweet Potatoes: their crisp edges and buttery garlic flavor make a comforting match for the curry’s warmth.
For lighter options, Cauliflower Hash Brown Egg Cups bring a fun, low-carb side to the table, while Corn on the Cob with Garlic Butter adds a sweet crunch that contrasts the smooth, spiced sauce. Together, they round out the meal with texture and freshness.
Recipe FAQ’s
Yes, the skin is quite tough. Peel and cube the squash before cooking so it blends easily into the sauce.
Add extra curry paste or a pinch of chili flakes while cooking. Taste as you go to build heat without overpowering the sweetness of the squash.
Absolutely. Just leave out the chicken and add extra vegetables like chickpeas, zucchini, or bell peppers for a hearty but meat-free version.
Chicken and Butternut Squash Curry
Ingredients
- 1 tablespoon cooking oil
- 1 medium brown onion chopped
- 1 medium carrot peeled and diced
- 6 fillets skinless chicken thighs cut into 3cm pieces
- 4 cloves garlic crushed
- 3 tablespoons Thai red curry paste
- 4 cups ready diced Butternut squash/pumpkin
- 7 oz green beans trimmed
- 1 2/3 cups can coconut milk
- 1 tablespoon brown sugar
- 1 pinch salt to taste
- 1 handful Fresh coriander leaves to serve
Instructions
- Heat the oil in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent. Add the chicken and fry until just beginning to brown. Add the garlic and curry paste (if using), stirring together quickly to blend in the heat of the pan for about a minute until fragrant.
- Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes. Stir the coconut milk through the ingredients and bring to a simmer. Reduce heat to low; add in the sugar and salt to your taste (I use about 1 teaspoon), and continue to simmer for about 10-15 minutes, or until the pumpkin pieces have softened. (If you prefer a creamier pumpkin curry sauce, simmer for 5-10 minutes longer until the pumpkin has completely melted through the sauce. YUM.
- Serve over steamed rice or cauliflower rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for this delicious recipe! I made this this past weekend and my husband and I loved it! I was always so intimidated to try to make curry, but love it and your recipe is so simple and so delicious! This is definitely going into our menu rotation! Thanks again!
I’ve been looking for a savory vs. sweet butternut squash recipe and this one is amazing!!! My husband, who won’t eat butternut squash, even loved it. Thanks~
This is a great recipe! The issue I always have though is that I can’t sear the chicken, there is generally too much water, so apparently the trick is to maybe cook the chicken in batches to avoid overcrowding, or get better chicken.
Also I didnt have thai curry paste but Panang paste works fine too. Similar ingredients.
This recipe is very good. Thank you! I’m making it again tonight and will definitely save it. I didn’t add any sugar because I felt it was sweet enough with the coconut milk. I didn’t have as much sauce though. Did you add chicken broth to have all that sauce for 6 filets?
Just tried out the recipe, and it was amazing! Now I need to think of hosting friends over so that I can make it again.
This was really good! Thanks!
Made this for my house of four girls! Loved it! We substituted tandoori masala for garam masala, and that made it a bit spicier.
That’s awesome! I’m so happy you tried it 🙂 Spicier is awesome too!
So glad to see you’re back and delivering another stellar dish. I love the green bean addition and the photos, as usual are mouth watering Karina. I think I’d be happy with just that broth alone! Have a great weekend. 🙂
Thank you Kevin 🙂 That means a lot to me! And the same to you!
Hey there, Karina! SO good to see you back! This curry looks DELISH! 🙂
Hey Nicole!! Thank you! It’s good to BE back and wonderful to see you again. I’ll be stalking you today!