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!

See also chicken butternut squash casserole!

This chicken butternut squash curry features tender chicken thigs and roasted sweet and nutty butternut squash in a lentil curry sauce. The lentils naturally thicken the curry while the butternut squash adds sweetness.

This butternut squash chicken curry does not contain any coconut milk, so it's low in calories and saturated fat. High in protein and fibre this curry is as nutritious as it is delicious!

I used an easy method of adding flavour into this dish. I roasted the butternut squash along with spices for maximum flavour and added into the curry at the end. I also marinated the chicken before searing it and then adding into the curry (I used a similar method chicken pumpkin curry and yogurt marinated chicken). This produced a wonderful depth of flavour and is absolutely worth doing. If you marinate the chicken in advance this step will only take a few minutes!

Butternut squash chicken curry ingredients and substitutions

• Chicken: Use skinless chicken thighs either with or without the bone.
• Butternut squash.
• Red split lentils.
• Tomatoes: make sure they are ripe and flavourful.
• Onion, garlic and ginger.
• Spices: I used a mixture of curry powder (use your favourite), cumin, garam masala and Kashmiri chili powder (you can use hot paprika instead).
• Water.
• Vegetable oil: or another mild flavoured oil.
• Yogurt: for marinating the chicken.
• Salt.

How to prepare the 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.

How to prepare the 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.

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.

Step-by-step recipe instructions

1. 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.

2. 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.

3. 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).

4. 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.

Serving suggestions

This chicken and butternut squash curry is delicious with rice or naan bread. You can also enjoy it with roasted vegetables as well as potato wedges.

What can I make ahead

• Prepare chicken: Coat the chicken in the yogurt, oil and spice, cover and refrigerate overnight.
• Prepare butternut squash: You can cube the squash, cover and refrigerate overnight. Alternatively cube then roast it, cool completely and place in a bowl. Refrigerate and use the following day.

Top tips

• 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.

Can I use chicken breast in this curry

I don't recommend it in this recipe as chicken breast becomes dry when cooked for too long. Since this butternut squash chicken curry requires longer cooking dark meat (chicken thighs) is the best meat to use in this recipe.

More curried recipes to try next

• Easy Vegetable Curry with Paneer
• Vegan Tofu Curry with Peas
• Easy Curried Chicken and Rice
• Sweet Potato Dhal with Halloumi
• Chicken Mulligatawny Soup with Sweet Potato

See also these other delicious meal ideas including more chicken recipes!

Recipe

Keep in touch!

Have you made this butternut squash chicken curry? I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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