Butternut Chicken Coconut Curry

Healthy and super delicious, this Butternut Chicken Coconut Curry comes together in less than an hour. It makes a beautiful presentation and can be prepped ahead for easy, elegant entertaining.

You might laugh if you saw the progression of this recipe. It started out as a simple but delicious pureed veggie soup. We loved the silky smooth, healthy soup, right off the bat, as we enjoyed it one evening for dinner. But as I was cleaning up afterward, I started thinking that it might be nice with a scoop of rice. Then I thought, "How about some tender, thinly sliced chicken?". That made me think of all the fun toppings and pretty garnishes that could dress up this meal in a bowl. My imagination started running wild. And that, my friends, is how we ended up with this Butternut Chicken Coconut Curry.

Tada! (You can laugh if you want, but I think you'll be smiling when you take the first taste!)

If you think that delicious and healthy don't go together, you haven't met this Butternut Chicken Coconut Curry. It's loaded with fresh veggies (butternut squash, carrots, bell pepper, onion and apple) and lots of lean chicken breast. The fragrant sauce has a beautiful golden hue and its fabulous flavor comes from a combination of the pureed veggies and wonderful aromatics like ginger, garlic, curry powder, coconut milk, a splash of maple syrup and a pinch of cinnamon.

An easy, prep-ahead recipe

How does it all come together? So easy! After sautéing the aromatics (onions, garlic, ginger, curry powder) until soft and fragrant, chicken broth and lots of veggies are added and everything is simmered together until tender. Add the creamy, delicious coconut milk and then blitz with an immersion blender (or regular blender) till the sauce is smooth, silky and bursting with fabulous flavor.

A magician in the kitchen

Adding the chicken is the last step, and there's a magical little technique that's utilized to ensure the thin slices remain tender and juicy. It's an old Chinese trick called velveting, one that's often used in Asian restaurants. This velveting technique doesn't take a lot of extra time, but it does make a huge difference.

How does it work? Simply whisk together egg white, cornstarch, rice vinegar and a drizzle of oil. Add the chicken, stir to coat and let the magic take place over the next 15-20 minutes. Then just slip the chicken into the bubbling sauce, stir and cover. Turn off the heat, set a timer for 10 minutes and call everyone for a delicious, healthy, company-worthy dinner.

Garnishes galore

There are so many fun, delicious and pretty ways to garnish this chicken coconut curry. For this particular batch, I checked out the fridge, pantry and my windowsill herb garden for inspiration. I found a ripe mango, some juicy fresh limes, a jar of honey roasted peanuts, sesame seeds, red onions, scallions and some basil, mint and cilantro leaves. Cashews would also be wonderful as would some diced avocado, sliced miniature bell peppers, crispy chickpeas, shredded red cabbage, sliced mini cucumbers, edamame, thinly sliced jalapeno... Honestly, the skies the limit! Curries are so versatile!

Did you notice the naan we're serving with this curry? It's our Easy One-Bowl No-Mixer Naan, so puffy, soft and delicious and the perfect thing to pair with curries, soups, salads, hummus... You can also make quick pizzas from naan. If you've never thought about making your own naan bread, I think you'll be shocked at how easy it is to make. Be on the lookout - this recipe's coming your way soon!

Café Tips for making this Butternut Chicken Coconut Curry

• Don't feel like fussing with peeling and seeding a butternut squash? Most stores now have peeled and chopped squash available in the produce section. This convenience product saves a lot of time!
• This recipe calls for coconut milk. Coconut milk comes in both "light" and regular. The light isn't as rich, but it's a lot lower in calories and fat. I used light coconut milk in this chicken coconut curry recipe with good results.
• I've included the recipe for the quick pickled red onions. The onions are totally optional but are REALLY easy to make and add a splash of gorgeous color and bright flavor that is a nice contrast to the curry.
• This recipe includes one peeled and cored apple. You don't taste the apple in the final product, it just adds a touch of sweet.
• Use your favorite kind of apple. The only variety I would not use is red delicious, other than that, take your pick! I like golden delicious, Braeburn, Fuji and Pink Lady for cooking and baking.
• All of the vegetables, as well as the apple, can be just roughly chopped, nothing fancy as they will all be pureed after being cooked.
• This chicken coconut curry recipe calls for chili garlic sauce. This is a wonderful condiment to have on hand. A small amount goes a long way. A ½ teaspoon adds a bit of heat and another layer of really nice flavor. You can find chili garlic sauce in the Asian section of most larger grocery stores. A jar will keep for months in the refrigerator.
•  The chili garlic sauce amount is given in a range. Start with ½ teaspoon. Taste the sauce before you add the chicken. If you want more heat you can always add more but you can't take the heat away.
• There is a pinch of cinnamon included in this recipe. It adds a touch of warmth but not a strong cinnamon flavor.
• There are so many curry powders to choose from it can make you a little dizzy! Look for a mild curry powder like this one from Bloom Organics. I also really like Maharajah curry powder. It's a little pricier but it's mild, sweet and spicy without being hot. It's a perfect curry powder for both chicken and seafood curries.
• We love to use honey-roasted peanuts for curry dishes like this. It's not traditional, but we really like the sweet-salty crunch they add. Use whichever kind you like.

If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.

5 from 3 votes

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Butternut Chicken Coconut Curry

Healthy and super delicious, this Butternut Chicken Coconut Curry comes together in less than an hour. It makes a beautiful presentation and can be prepped ahead for easy, elegant entertaining.

Author: Chris Scheuer

Course: Main Course

Cuisine: Asian, Thai, Thai-inspired

Keyword: chicken coconut curry, coconut curry, easy chicken coconut curry

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 6

Calories: 319 kcal

Ingredients

For the pickled red onions

• 1 medium red onion peeled halved and sliced in thin wedges
• juice of 1 medium-size lime
• ½ teaspoon sugar
• ⅛ teaspoon kosher salt

For the coconut curry sauce:

• 2 tablespoons butter
• 1 large onion peeled halved and coarsely chopped
• 1 large yellow or orange bell pepper cored and roughly chopped
• 2 medium cloves garlic roughly chopped
• 1 ½ tablespoons finely grated fresh ginger
• 1 tablespoon mild yellow curry powder
• 1 tablespoon maple syrup
• 6 cups low sodium chicken broth
• 5 cups peeled & chopped butternut squash 1 medium-small butternut squash
• 1 pound baby carrots or regular carrots, peeled and coarsely chopped
• 1 apple medium-size Golden Delicious, Braeburn, Fuji, Pink Lady, etc
• 1 large bay leaf (or 2 small)
• ½-2 teaspoons chili garlic paste
• 1 teaspoon kosher salt
• ⅛ teaspoon ground cinnamon
• 14 ounces light coconut milk 1 can

For the chicken:

• 12 ounces boneless skinless chicken breasts, halved lengthwise and cut into thin ¼-inch slices widthwise
• 1 large egg white
• 1 tablespoon corn starch
• 2 teaspoons rice vinegar
• 1 teaspoon oil

For garnish: (optional)

• pickled red onions recipe above
• salted dry roasted peanuts or honey-roasted peanuts
• 1 medium ripe mango peeled, stone removed and diced
• fresh herb leaves mint, basil and/or cilantro
• fresh lime wedges

US Customary - Metric

Instructions

For the pickled red onions: (optional)

1. Combine sliced red onion, lime juice, sugar and salt in a medium-size bowl. Stir well to coat and set aside for 30 minutes (or more), tossing occasionally.

For the coconut curry:

1. Melt the butter over medium heat in a large Dutch oven or soup pot. Add the chopped onion and pepper. Cook for 4- 5 minutes until the vegetables are softened. Add the garlic, ginger, curry powder and maple syrup. Cook for another 30 seconds, stirring continually until fragrant.

2. Add the broth, squash, carrots, apple, bay leaves, chili garlic sauce, salt and cinnamon and bring to a boil. Cover, with the lid slightly vented, and cook for 20-25 minutes until the carrots are nice and soft.

3. Add the coconut milk and, with an immersion blender, blend until smooth and lump-free. (Or use a regular blender to puree.) If using a regular blender, blend in small batches with the lid vented. To vent, I just remove the center cap and cover the opening with a small funnel, a clean kitchen towel or several thicknesses of paper towels.) If using a blender, return soup back to the pot. Taste and season with more kosher salt and/or chili garlic sauce, if needed.

For the chicken:

1. While the veggies are simmering, combine the egg white, corn starch, rice vinegar and oil in a medium-size bowl and whisk together vigorously. Add the chicken and stir to coat. Allow to marinate for 15 minutes.

2. Bring the pureed coconut sauce back to a simmer. Add the chicken and stir well to separate the pieces. Bring the mixture back to a low simmer, then cover the pot tightly and cook for one more minute.

3. Turn off the heat and allow the pot to sit, undisturbed for 10 minutes. Stir well. If the sauce seems too thick, thin it with some chicken broth or more coconut milk.

4. Garnish, serve and enjoy! (I like to serve this dish with jasmine or basmati rice.)

For the garnish:

1. Garnish with pickled red onions, peanuts (or cashews), sesame seeds, diced mango, fresh herb leaves or whatever your heart desires - or you can find in your fridge!

Recipe Notes

See Café Tips above in post for more detailed instructions and tips.

Calories 319kcal

Fat 13g

Saturated fat 8g

Cholesterol 64mg

Sodium 721mg

Potassium 1029mg

Carbohydrates 34g

Fiber 5g

Sugar 11g

Protein 19g

Vitamin A 23113%

Vitamin C 36%

Calcium 110%

Iron 3%

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