This Chicken and Delicata Squash Curry is the perfect healthy comfort food meal! Loaded with cozy spices, this is a hug in a bowl that will keep you warm all season long!
This recipe was originally posted in October 2019 – I’ve since updated the photos and added in some extra blog content.
I know you guys are going to think I’m crazy – but I literally didn’t try out curry until LAST YEAR. It all started when I finally bought a little jar of green curry paste and created my Thai Green Curry Chicken Soup.
It was SO flavorful, delicious and I couldn’t get enough!
What is curry?
Most curries start out with either curry paste or curry seasoning. Curry paste is essentially ground up spices into a paste. Spices like garlic, turmeric, maybe some cumin and of course some spice like ground chiles!
So, a curry itself is essentially mixing those spices up, adding some deliciousness like coconut milk (for the extra cream factor) and making a yummy sauce!
To it, you can keep it vegetarian by adding some chickpeas. Or up the protein level by adding in a chicken breast. OR you can do what I did and add BOTH of these ingredients!
Oh and why not make this Loaded Curry EXTRA seasonal by adding squash in it?! Delicata squash in fact! Yes please!
Why You’ll Love This Curry:
I knew that I wanted to make another curry this year for the blog – especially once the cold weather started coming in!
I love how this is SO super cozy and the warming spices in it seriously help warm your bones on those chilly Fall evenings. It’s the epitome of healthy comfort food and it’s SO stinkin’ good!
It’s not overly spicy for a curry because the squash really helps tone it down. However, it still is spiced perfectly – super savory, full of so much flavor!
And of course…you can’t have curry without buttery rice and garlic naan. Pretty sure I could eat my weight in fresh garlic naan. Anyone else?
Put all together, it’s such a deliciously fresh and vibrant meal. Perfect for an easy weeknight dinner!
So let’s get into how to make it!
Ingredients You Need:
- chicken breast
- full fat coconut milk
- delicata squash (or any seasonal squash)
- fresh garlic and ginger
- bell pepper
- curry paste
- spices like curry powder, turmeric, salt, pepper etc
- chicken stock
- rice or naan to serve it with
Tips for Making the BEST Curry:
First, as always, I find it best to dice and slice up the veggies you need to get that out of the way. Mince your garlic and ginger and slice your bell pepper into small bite size pieces. Dice your squash into bite size pieces as well.
On another cutting board, cut the chicken breast into small bite size pieces as well.
Heat up a large pot on the stove and add in olive oil and let it heat up.
Once it’s heated, add the chicken and cook for about 6 minutes or until done. Remove that and then add in another drizzle of oil as well as the squash. Cook that for a few minutes until it begins to get a little tender.
Finally, throw in the garlic and ginger. Hello aromatics!
Add in chicken stock, full fat coconut milk for extra richness, the drained can of chickpeas and bell pepper.
Add salt, turmeric powder, curry powder and curry paste. Mix together. Let this simmer for about 10- 15 minutes. The liquid will reduce a bit but not too much.
By simmering, it will thicken slightly. Once it’s done, taste and adjust the seasoning if needed. If you like it extra spicy, throw in some cayenne pepper or extra red pepper flakes. Yes please!
This is so super yummy, spicy and delicious! Enjoy every bite, my friends!
Did you enjoy this recipe? Here are a few more you might like:
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Chicken and Delicata Squash Curry
- 1 lb chicken breast, diced into bite size pieces
- 1 14 oz can chickpeas, drained
- 1 can full fat coconut milk
- 1 medium delicata squash, diced into bite size pieces
- 4 cloves garlic, minced
- 2 tbsp ginger, minced
- 1 bell pepper, diced into bite size chunks
- 1/2 cup chicken stock
- 2 tbsp extra virgin olive oil
- cilantro (optional)
- 1 tsp green curry paste
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp salt (add more if needed)
Begin by mincing your garlic and ginger and slice your bell pepper into small bite size pieces. Dice your squash into bite size pieces as well. On another cutting board, cut the chicken breast into small bite size pieces as well.
Heat up a large pot on the stove eye and add about 1 tbsp of olive oil. Once it’s heated, add the chicken and a big pinch of salt and cook for about 6 minutes or until done. Remove and add in another drizzle of oil as well as the squash. Cook for 7 minutes. Add in the garlic and ginger.
Add in ½ cup of chicken stock, the whole can of coconut milk, the drained can of chickpeas and bell pepper. Mix together.
Add in salt, turmeric powder, curry powder and curry paste. Mix together. Let this simmer for about 10- 15 minutes.
The liquid will reduce a bit but not too much. By simmering, it will thicken slightly. If you want it super thick, let it simmer for longer. I personally like it to be a bit more "saucy" so it coats the rice and I'm able to dip in the naan in it. Once it’s done, taste and adjust the seasoning if needed.
Enjoy with rice and naan. Add cilantro on top if desired! Enjoy!