Description
A comforting blend of tender chicken pieces in a rich creamy sauce made from butternut squash puree and coconut milk.
Ingredients
Scale
- 1 1/2 pounds (675g) boneless skinless chicken thighs, diced into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup butternut squash puree
- 1 cup full-fat coconut milk
- 1/2 cup tomato puree
- 2 tablespoons unsalted butter
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Heat the oil in a large pan over medium heat.
- Add the chopped onions and cook for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Add the diced chicken thighs and brown them for around 8-10 minutes.
- Mix in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper, cooking for another 1-2 minutes.
- Lower the heat, then stir in the butternut squash puree, coconut milk, and tomato puree, mixing until well combined.
- Let the mixture simmer for about 20 minutes, stirring occasionally.
- Stir in the unsalted butter in the last few minutes of cooking.
- Taste and adjust seasoning with more salt and pepper, if needed.
- Garnish with fresh cilantro and serve hot with basmati rice or naan.
Notes
For a mild version, reduce chili powder. You can also add spinach or peas for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg