Chicken Butternut Squash Curry with Lentil

Top down view of chicken butternut squash curry in large round pan.

Chicken Butternut Squash Curry with Lentil

This chicken butternut squash curry is made with chicken thighs, roasted butternut squash and contains red lentils. It's satisfying, nutritious, easy to make and delicious. Perfect in the fall and beyond!

Course Dinner, Main

Cuisine Indian Fusion

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 236kcal

Author Monika Dabrowski

Equipment

Large baking sheet
Large pot with lid
Non-stick frying pan

Ingredients

19 ounces butternut squash approx. ⅓ med. squash
6 chicken thighs skinless, with or without bone
⅓ cup+1tbsp red split lentils rinsed
1½ cups water hot
1 large onion finely chopped
3 garlic cloves finely chopped
1½ tablespoons fresh ginger finely chopped
2 ripe tomatoes med/large
4 teaspoons curry powder any
1½ teaspoons garam masala
1 teaspoon cumin powder
1 teaspoon Kashmiri chili powder or hot paprika
2-3 tablespoons yogurt
4 tablespoons vegetable oil
⅔ teaspoon fine sea salt plus ½ teaspoon
5 tablespoons cilantro/fresh coriander finely chopped

US Customary - Metric

Instructions

Prepare chicken: In a large mixing bowl stir together the yogurt, 1 tablespoon of oil, 2 teaspoons of curry powder and ½ teaspoon of salt. Add the chicken and stir until thoroughly coated. Cover and refrigerate for 20 minutes up to overnight.
Prepare butternut squash: Preheat the oven to 375F/190C/170 fan/gas mark 5. Peel then cube the butternut squash discarding the seeds. Coat the squash in 1 tablespoon of oil, 1 teaspoon of garam masala and a sprinkle of salt.
Roast squash: Arrange in a single layer on top of a large baking sheet lined with parchment paper (or in a non-stick pan) and roast in the centre of the oven for about 40 minutes or until tender and lightly browned. Remove from the oven and set aside while you wait for the curry to finish cooking.
Sear chicken: Heat a large non-stick pan, add the chicken (without wiping the coating mixture off) and cook over a medium/high heat for 2-3 minutes on each side until browned. Try not to move the chicken around as it cooks (it will brown better). Remove from the heat and set aside.
Soften onion: In your curry dish heat 2 tablespoons of oil, add 2 teaspoons of curry powder, 1 teaspoon of cumin, 1 teaspoon of chili and ½ teaspoon of garam masala. Stir then add the onion, garlic and ginger. Cook over a gentle heat for about 5 minutes stirring often.
TIP: Make the curry sauce while the butternut squash is roasting.
Add lentil and chicken: Add the lentils and tomatoes and stir. Then add the water, ⅔ teaspoon of salt as well as the chicken (including the juices). Cover and simmer gently for about 35 minutes or until the chicken is tender stirring occasionally. Remove from the heat then take the chicken out of the pot and remove the bones (if present).
Add butternut squash: Add the butternut squash into the curry mixture smashing about a quarter of it with a potato masher or fork (this will naturally sweeten the curry sauce). Return the chicken to the pot and stir in. Serve with chopped cilantro/fresh coriander.

Notes

To save time prepare the curry ingredients while the chicken is marinating.

Roasting the butternut squash takes about the same time as preparing the curry so start making the sauce as soon as you've put the squash in the oven.

Leftover chicken butternut squash curry can be refrigerated, covered, for up to 3 days.

If the curry sauce becomes too thick add a little water and adjust the seasoning if needed.

Freeze in an airtight container for up to 3 months.

Nutrition