Chicken Curry with Potatoes and Squash Recipe

Name: Chicken Curry with Potatoes and Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ground coriander; 1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla; 1/4 teaspoon turmeric; 3 tablespoons water; 1/2 cup vegetable oil; 3 onions, halved and thinly sliced; 8 garlic cloves, thinly sliced; One 1-inch piece of fresh ginger, peeled and thinly sliced; 12 curry leaves; 2 teaspoons garam masala; 1 teaspoon freshly ground black pepper; One 3 1/2-pound chicken, cut into 8 pieces, wing tips removed; Kosher salt; 1 large baking potato, peeled and cut into 1-inch dice; 3/4 pound butternut squash, peeled, seeded and cut into 1/2-inch dice; One 14-ounce can unsweetened coconut milk; 1 cup chicken stock or low-sodium broth

Servings: persons

2 tablespoons ground coriander
1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla
1/4 teaspoon turmeric
3 tablespoons water
1/2 cup vegetable oil
3 onions, halved and thinly sliced
8 garlic cloves, thinly sliced
One 1-inch piece of fresh ginger, peeled and thinly sliced
12 curry leaves
2 teaspoons garam masala
1 teaspoon freshly ground black pepper
One 3 1/2-pound chicken, cut into 8 pieces, wing tips removed
Kosher salt
1 large baking potato, peeled and cut into 1-inch dice
3/4 pound butternut squash, peeled, seeded and cut into 1/2-inch dice
One 14-ounce can unsweetened coconut milk
1 cup chicken stock or low-sodium broth

1
In a small skillet, toast the coriander, chile powder and turmeric over moderate heat until fragrant, about 1 minute.
2
Stir in the water to form a paste.
3
In a very large, deep skillet, heat the vegetable oil.
4
Add the onions, garlic, ginger and curry leaves and cook over moderately high heat, stirring occasionally, until the onions are translucent, about 5 minutes.
5
Add in the spice paste, garam masala and black pepper and cook over moderate heat, stirring, until the oil separates from the paste, about 2 minutes.
6
Lightly season the chicken pieces with salt.
7
Add the chicken, diced potato and squash to the skillet and stir to coat with the seasonings.
8
Stir in the coconut milk and chicken stock and bring to a simmer.
9
Cover and cook over moderately low heat until the chicken is cooked through and the potato and squash are tender, about 25 minutes.
10
Using a slotted spoon, transfer the chicken pieces to a bowl.
11
Season the curry sauce with salt, pour it over the chicken and serve.

1323

kcal

Calories

101

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: 2 tablespoons ground coriander, 1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla, 1/4 teaspoon turmeric, 3 tablespoons water, and more.

Yes, Chicken Curry with Potatoes and Squash 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!

Chicken Curry with Potatoes and Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions