Eggplant & Butternut Squash Chicken Curry Recipe

Name: Eggplant & Butternut Squash Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash peeled & cubed; 1 eggplant cubed; 3 garlic cloves minced; 1 tablespoon vegetable oil; 1/2 pound chicken breast cubed; 14 ounces coconut milk; 1/2 cup water divided; 2 tablespoons fish sauce; 1 tablespoon sugar; 2 tablespoons curry powder yellow; 2 teaspoons cornstarch; 1 teaspoon ground cardamom; 1 1/2 teaspoons dried basil; 2 teaspoons hot chili sauce; kosher salt

Servings: persons

1 butternut squash peeled & cubed
1 eggplant cubed
3 garlic cloves minced
1 tablespoon vegetable oil
1/2 pound chicken breast cubed
14 ounces coconut milk
1/2 cup water divided
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons curry powder yellow
2 teaspoons cornstarch
1 teaspoon ground cardamom
1 1/2 teaspoons dried basil
2 teaspoons hot chili sauce
kosher salt

1
Add vegetable oil to a hot pan. Slide in garlic. Once it sizzles, add chicken and cook halfway through, approximately 3-6 minutes.
2
In a small bowl, thoroughly mix coconut milk with fish sauce, hot chili sauce, 1/2 cup water, curry, cardamom, sugar and dried basil. Add to the chicken and garlic.
3
Immediately throw in the butternut squash and eggplant and simmer covered until veggies soften, approximately 7 -10 minutes.
4
In a small bowl, stir water into cornstarch and pour into curry mixture. Cook another 5-7 minutes.
5
Remove from heat and let sit for 5-10 minutes. Sauce will continue to thicken. Sprinkle with salt to taste before serving.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 butternut squash peeled & cubed, 1 eggplant cubed, 3 garlic cloves minced, 1 tablespoon vegetable oil, and more.

Yes, Eggplant & Butternut Squash Chicken Curry 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.

Eggplant & Butternut Squash Chicken Curry

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