Coconut Curry Chicken Squash Cherries Easy
A flavorful and easy coconut curry chicken dish with squash and dried cherries, perfect for a weeknight meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 tablespoon oil (like peanut, olive, coconut oil)
- 2 tablespoon yellow curry powder
- 1 tablespoon garam masala divided
- 1 medium onion diced
- 4 cloves garlic minced
- 2 pounds chicken cut into bite-sized pieces
- 1 can coconut milk 14-ounce
- 1 can diced tomatoes with the juice (14.5-ounce)
- 1 cup chicken broth
- 3 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups winter squash peeled and cubed (butternut, acorn, pumpkin squash or sweet potatoes)
- 0.5 cup dried cherries
- salt and pepper to taste
- hot cooked rice for serving
Instructions
Preparation Steps
- In a large stock pot or Dutch oven heat the oil, curry powder, and 1 tablespoon of garam masala over medium heat. Cook for 3 minutes. If it starts to stick add more oil, you don't want it to burn.
- Add the onion and garlic and cook for an additional 5 minutes. Again, add more oil if it starts to stick too much.
- Add the chicken and cook until the chicken is no longer pink in the center, about 10 minutes.
- Add the coconut milk, undrained tomatoes, chicken broth, sugar, salt, and pepper. Stir to combine.
- Add the squash and dried cherries. Cook the curry at a low simmer until the squash is very soft and the mixture thickens, 45 minutes to an hour.
- 5 minutes before serving, stir in the last 1 teaspoon of garam masala.
- Serve over hot, cooked rice.
Notes
This curry is wonderfully versatile. Feel free to substitute the squash with sweet potatoes or pumpkin. For a different flavor profile, try adding a pinch of cinnamon or ginger.