Butternut Squash Chicken Curry
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3.81 from 46 votes

One Pot Butternut Squash Chicken Curry

ThisĀ One Pot Butternut Squash Chicken Curry with coconut milk & chickpeas is a protein-filled, heartwarming fall meal that comes together in under 40 minutes!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish
Cuisine: International
Servings: 6 servings
Calories: 396kcal


  • 2 tbsp olive oil, divided
  • 2 chicken breasts, diced
  • 1 small butternut squash, chopped
  • 2 large carrots, chopped
  • 2 cloves garlic minced
  • 1 tbsp ginger, minced
  • 2 cups chicken or vegetable stock
  • 1 can full fat coconut milk
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 1 tsp salt
  • 1 can chickpeas, drained
  • 1 red pepper, chopped
  • 2 cups spinach, chopped
  • 2-3 cups cooked basmati rice (for serving, optional)
  • 1/3 cup cilantro, chopped


  • Heat 1 tbsp olive oil over med-high heat in a large, deep pot. Add chicken and saute until browned, about 5-6 min. Remove from heat. Add remaining tbsp of olive oil, squash, carrots, garlic and ginger cooking for 4-5 min until veggies start to get tender.
  • Add stock, coconut milk, curry powder, turmeric and salt, bringing to a boil and then let simmer for 15 minutes. Add chicken back in, along with chickpeas and red pepper and cook another 4-5 minutes. Remove from heat, stir in spinach and serve in large bowls alongside basmati rice. Garnish with cilantro and serve!
  • ALTERNATIVE SLOW COOKER METHOD: Dump all ingredients in the slow cooker except chickpeas, spinach, cilantro and rice and cook on low for 6-8 hours. Add chickpeas in 1 hour before serving. Stir in spinach right before serving, and serve with rice, topping with cilantro.


Calories: 396kcal | Carbohydrates: 35g | Protein: 27g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 456mg | Potassium: 443mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7600IU | Vitamin C: 37.1mg | Calcium: 60mg | Iron: 4.3mg