Perfect Chicken Butternut Squash

This hearty chicken and butternut squash curry strikes the perfect balance between comforting and vibrant. With creamy coconut milk, rich peanut butter, and the warming blend of Thai red curry paste and spices, it delivers a deeply satisfying meal that is quick to prepare yet full of flavor. Whether you prefer cooking on the stove top, slow cooker, or pressure cooker, this recipe is wonderfully adaptable and feeds a crowd with ease.

I first made this curry on a chilly Sunday afternoon when I needed something comforting but not complicated, and it instantly became a regular in our meal rotation. My family loves how the peanut butter adds an unexpected nutty creaminess that pairs beautifully with the warm spices.

Ingredients

• Butternut squash: peeled and chopped into cubes for a naturally sweet and tender texture choose a firm, bright orange squash for best flavor
• Chili powder: adds warmth and a mild kick adjust according to your heat preference
• Curry powder: blends earthy spices that deepen the dish’s complexity
• Turmeric: provides a golden color and subtle bitterness known for anti-inflammatory benefits
• Fresh garlic and ginger: create the aromatic base use firm cloves and ginger with smooth skin for freshness
• Chicken thighs: chopped into bite sized pieces provide juicy flavorful protein that stays tender during cooking
• Coconut milk: lends creamy richness and cools the spices opt for full fat cans for the best texture
• Peanut butter: adds unexpected creaminess and sweetness smooth or crunchy works fine use natural if possible
• Thai red curry paste: packs authentic flavor look for trusted authentic Thai brands for the most vibrant taste
• Honey: balances heat with subtle sweetness
• Canned chopped tomatoes: bring acidity and body choose good quality nosaltadded varieties when possible
• Garnishes: fresh coriander crushed peanuts and natural Greek yogurt to garnish bringing fresh herbaceousness crunch and creaminess
• Rice and poppadoms: classic accompaniments for soaking up the luscious sauce

Instructions

Toss the Squash and Spices:

Combine the butternut squash cubes with the chili powder, curry powder, and turmeric in a large bowl. Mixing the squash in the spices early ensures every bite is infused with warm flavor as it cooks.

Sauté the Aromatics and Chicken:

Heat a generous drizzle of oil in a large pan over medium heat. Add the crushed garlic and finely chopped ginger and cook for two minutes until fragrant. Add the chicken pieces and sauté for about two more minutes until they are white but not fully cooked, preserving moisture.

Add Coconut Milk, Peanut Butter, and Curry Paste:

Push the chicken aside in the pan, pour in the coconut milk, and stir in the peanut butter, Thai red curry paste, and honey thoroughly to meld the flavors at the pan’s bottom. This step builds a rich, creamy sauce base.

Incorporate Tomatoes and Butternut Squash:

Add the chopped tomatoes into the pan, then add the spiced butternut squash cubes. Stir gently to combine without breaking up the squash.

Simmer Until Tender and Flavorful:

Cover the pan with a lid and simmer for about 30 minutes. This allows the chicken to fully cook through and the squash to soften. Remove the lid for the last 10 minutes to let the sauce thicken. Gently squish about half the cooked squash into the curry to naturally thicken the sauce further.

Serve the Curry:

Spoon the curry over cooked rice and finish with a sprinkling of fresh coriander, crushed peanuts, and a dollop of Greek yogurt. Serve poppadoms on the side for extra texture and crunch.

My favorite part of this dish is how the peanut butter softly counterbalances the spices creating a creamy undertone that feels luxurious but grounded. A special memory I have is making this curry for a family gathering and watching everyone pass plates back for seconds, savoring each spoonful of that rich, fragrant sauce.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. The curry often tastes even better the next day as the spices deepen. To reheat, warm gently over low heat with a splash of water or coconut milk to loosen the sauce. This curry also freezes really well in portioned glass containers for up to three months, perfect for busy weeknights.

Ingredient Substitutions

If butternut squash is unavailable, use pumpkin or kabocha squash for a similar sweetness and texture, adjusting cooking time as needed. Swap chicken thighs for boneless chicken breasts but expect slightly less richness. Use a mild red curry paste if you prefer less heat or reduce chili powder to suit your palate. Almond butter can replace peanut butter if nut allergies are a concern, though the flavor will shift slightly.

Serving Suggestions

This curry pairs beautifully with fragrant jasmine or basmati rice that soaks up the sauce. Add a side of steamed greens like bok choy or spinach to balance the richness. Top with freshly chopped red chili or a squeeze of lime juice for an added zesty brightness.

This curry is perfect for busy weeknights and special gatherings alike. Leftovers freeze well and flavors deepen overnight.

Common Questions About Recipes

→ What cut of chicken works best for this dish?

Chicken thighs are preferred as they stay tender and juicy during slow cooking methods.

→ Can I substitute butternut squash with other vegetables?

Yes, pumpkin or other squash varieties can be used, though cooking times may vary.

→ How can I adjust the spice level?

Reduce the amount of Thai red curry paste and chili powder to suit milder tastes.

→ What are the best cooking methods for this dish?

It cooks well on the stove top, in a slow cooker, or pressure cooker, with minor adjustments in timing.

→ Can this dish be prepared ahead and frozen?

Yes, it freezes well for up to three months and reheats smoothly without losing flavor.