This curry has all the heady spices of authentic Indian cooking, but simplified for weeknight meals!
1 Tablespoon avocado oil
4 boneless, skinless chicken thighs, 1 pound, cut into 1” pieces
2 cups 1/4″ diced yellow onion, 1/2 large onion
2 cloves garlic, minced
2 Tablespoons minced ginger
1 1/2 Teaspoons ground turmeric
1 1/2 Teaspoons ground cumin
1 Teaspoon ground coriander
1/2 Teaspoon ground cardamom
4 cups 1/2″ cubed butternut squash, 1 pound, about 1/2 normal sized squash
1 – 13.66 ounce can coconut milk
1 cup chicken broth or stock
1/2 Teaspoon garam masala
4 cups baby spinach, 4 ounces, roughly chopped, or thinly sliced kale
1 Tablespoon freshly squeezed lime juice
Lime wedges and chopped cilantro
Start by prepping all your ingredients before cooking.
Sauté the chicken, then remove it from the pan and set it aside until the end of cooking time.
Then sauté the onion until it’s beginning to soften before adding the ginger and garlic.
Next add the spices to the pan and cook until fragrant, about 30 seconds.
Add the butternut squash cubes to the pan along with the coconut milk and broth.
Simmer until tender, about 15 minutes.
Then add the roughly chopped spinach in at the end of the cooking time, along with the garam masala.
For spinach the heat of the curry will cook it, but for kale you’ll need to simmer the curry a couple more minutes.
Season to taste with salt and freshly squeezed lime juice.
Serve with freshly chopped cilantro, lime wedges, and your choice of sides.
Be careful with anything that has turmeric in it as it stains things, (including your spoons and spatulas) easily!
- Category: Curry
- Method: Stove Top
- Cuisine: Indian
Keywords: Indian Curry, Coconut Curry, Chicken Curry, Chicken and Vegetable Curry, Turmeric Curry