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.
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.
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.
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.
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.
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.
Garnish, serve and enjoy! (I like to serve this dish with jasmine or basmati rice.)
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!
See Café Tips above in post for more detailed instructions and tips.