This Butternut Squash Chicken Curry with Autumn Apple is my second curry dish this week! (I posted this Quick Vegetarian Curry with Chickpeas and Paneer a few days ago) – both are simple, speedy, healthy low fat dishes, perfect as mid-week dinner ideas.
This particular recipe has a definite seasonal feel to it – it’s made with roasted butternut squash as well as apple. I used my favourite autumn cooking apple, the Bramley variety, as much for its wonderful sour flavour as its texture when cooked – it becomes soft and almost buttery in texture without disintegrating. Which makes it ideal for roasting too.
If you can’t find Bramley apples where you live use another sour variety (Bramleys are normally quite big and I only used half of one, so if your apples are small use a whole one).
The butternut squash is roasted, which makes it super sweet and slightly nutty tasting, contrasting nicely with the subtle tangy sour flavour of the curry (you can’t really taste the apple itself very much). I wanted to keep the sour and sweet notes of this dish separate so decided not to puree the butternut squash and mix in with the curry.
Chicken is super versatile and tastes fantastic with all the sweet and sour notes in this dish. I think it’s a good idea to fry it separately in a bit of oil and then add to the curry – it’s easier to keep an eye on it and not allow it to overcook.
I used red lentils in this recipe as they add substance to the curry (without too many calories) as well as cook very quickly – the curry itself takes about 15-20 minutes to cook. Not bad for a curry dish made from scratch!
If you decide to make this easy Butternut Squash Chicken Curry with Autumn Apple do get in touch, I’d love to know how it turned out:)
I am bringing this recipe to #CookBlogShare, which I have the pleasure of hosting this week, as well as to Recipe of the Week, Free From Fridays, Fiesta Friday, co-hosted this week by Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook
Yields 4 portions
10 minPrep Time
45 minCook Time
55 minTotal Time
- 1 small or ½ large butternut squash, peeled, cubed (approx. 600g)
- 4 small or 3 medium chicken breasts, skinless, diced
- ½ large bramley apple (or another sour variety, use 1 apple if small), peeled, cored, cubed
- ½ cup red lentils
- 120ml coconut milk
- ½ cup water
- 1 large onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 tablespoons fresh ginger, chopped
- ½ chilli, chopped
- 1 bay leaf
- 5 green cardamom seeds
- 1 teaspoon each garam masala, turmeric and coriander powders
- 1 level tablespoon cumin powder
- 1 level teaspoon sea salt
- 6 tablespoons olive oil
- 5-6 tablespoons fresh coriander, finely chopped
- Toasted pumpkin seeds for sprinkling on top (optional)
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the buttenut squash and apple pieces on a large baking tray, sprinkle with the garam masala, drizzle with 2-3 tablespoons of oil and pop in the oven for 30 minutes. Remove the apples, put aside, and continue roasting for another 15 minutes or until the squash is tender and lightly browned.
- Whilst the squash and apples are in the oven prepare the curry sauce. Puree the onion, garlic, ginger and chilli. Set aside.
- In a large saucepan heat up 2 tablespoons of oil, add the bay leaf, cardamom seeds, turmeric, coriander and cumin powders and stir. Add the onion puree and stir thoroughly. Let cook for a minute or 2. Add the lentils, salt, water and coconut milk, stir and simmer, covered, for 15 minutes. Remove from the heat and stir in the apple (it should be very soft so squash it with the back of the spoon to mix in with the sauce).
- Fry the chicken pieces in 2 tablespoons of oil over a medium heat, turning often, for about 4 minutes (try not to overcook the chicken but do ensure it's not pink). Add the chicken and the roasted squash into the curry, along with any juices, as well as the fresh coriander, stir well, sprinkle toasted pumpkin seeds on top (optional) and enjoy!
Cook Time includes the time needed to roast the squash.