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Butternut Squash Chicken Curry
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4.57 from 88 votes

One Pot Butternut Squash Chicken Curry

This One Pot Butternut Squash Chicken Curry with coconut milk, veggies, chickpeas and rice is protein-filled comfort food at its best!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: Indian
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
  • 1 cup chicken or vegetable stock
  • 1 (400mL) can full fat coconut milk
  • 1 tbsp curry powder
  • 1 tbsp turmeric
  • 1 tsp salt
  • 1 can chickpeas, drained
  • 1 red pepper, chopped
  • 2 cups spinach, chopped
  • 1/3 cup cilantro, chopped

Basmati rice

  • 1 cups basmati rice
  • 1 1/4 cup water
  • 1 tsp butter
  • 1 pinch salt


  • 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 chicken. Add remaining tbsp of olive oil, butternut squash, carrots, garlic and ginger, cooking for 4-5 min until veggies start to get tender.
  • Meanwhile, make rice according to package directions on the stove or in a rice cooker.
  • 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 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 spinach, cilantro and rice, and cook on low for 8 hours. Stir in spinach right before serving, and serve with rice, topping with cilantro.



You can make this recipe vegetarian by leaving out the chicken and using vegetable broth instead of chicken broth.
Make this a low-carb meal by leaving out the rice and eating the curry on its own.
If you don’t have any curry powder, make your own using a blend of cumin, coriander, turmeric and ginger.
Store any leftovers in the fridge for up to 5 days then reheat in the microwave for 2-3 minutes.
Freeze this curry for up to 3 months then reheat for 6-7 minutes from frozen, stirring halfway through.


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