Butternut Chicken Curry And Cauliflower Rice Recipe

Name: Butternut Chicken Curry And Cauliflower Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups butternut squash, roasted; 1 carrot, large; 1 zucchini; 1 1/2 pounds chicken thighs, boneless (6 pieces); 1 1/2 tablespoons 2 tsp curry powder, parted; Salt and pepper; Coconut oil for pan; 2 teaspoons ginger, grated; 1 cup bone broth or chicken broth, low sodium; 3/4 cup salsa, pico de gallo (or 8 oz. diced tomatoes, canned); 2 teaspoons coconut aminos; 1/4 teaspoon paprika (optional); Thyme, dried; 1 1/2 cups spinach; 1 lime; 1/2 cup dairy-free yogurt, plain and unsweetened; Cauliflower rice, prepared

Servings: persons

1 1/2 cups butternut squash, roasted
1 carrot, large
1 zucchini
1 1/2 pounds chicken thighs, boneless (6 pieces)
1 1/2 tablespoons 2 tsp curry powder, parted
Salt and pepper
Coconut oil for pan
2 teaspoons ginger, grated
1 cup bone broth or chicken broth, low sodium
3/4 cup salsa, pico de gallo (or 8 oz. diced tomatoes, canned)
2 teaspoons coconut aminos
1/4 teaspoon paprika (optional)
Thyme, dried
1 1/2 cups spinach
1 lime
1/2 cup dairy-free yogurt, plain and unsweetened
Cauliflower rice, prepared

1
["PREP
2
Preheat oven to 410u00b0. Peel butternut squash and cut into 1/4-1/2 inch slices.
3
Cut carrot and zucchini in half (long-ways) and chop into half-inch pieces.
4
Rinse and dry off chicken, and season with salt and pepper on both sides. Lightly sprinkle chicken with 2 tsp of the curry.", "COOK CURRY CHICKEN
5
Heat coconut oil in pan on medium-high heat and sear chicken 1 minute on both sides, or until browned. Remove chicken onto plate and set aside.
6
Lower to medium heat and add chopped veggies in pan, sprinkle with salt and saute for 4-5 minutes, or until half doneness.
7
Stir in ginger first, and then add broth, salsa or tomatoes, aminos, the rest of the curry, and paprika (optional). Stir to mix.
8
Place chicken in pan with sauce (make sure chicken is pushed down, touching the bottom). Bring to a simmer, then lower temperature to low heat for a slow simmer. Cover and cook for 18-20 min-last couple minutes see ""Finish Curry Chicken"

1056

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups butternut squash, roasted, 1 carrot, large, 1 zucchini, 1 1/2 pounds chicken thighs, boneless (6 pieces), and more.

Yes, Butternut Chicken Curry And Cauliflower Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Chicken Curry And Cauliflower Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions