Ingredients and Substitutions for Your Perfect Curry

• Olive oil – Olive oil is our preferred choice for sautéing, lending a subtle, pleasant flavour to the base of the curry. It’s a healthy fat that helps unlock the fat-soluble flavours of our spices and vegetables. If olive oil isn’t on hand, feel free to use any other neutral cooking oil such as canola oil, grapeseed oil, or even coconut oil for an extra tropical hint, which would complement the coconut milk beautifully.
• Chicken breasts – Lean and versatile, chicken breasts are the star protein in this curry, providing a substantial and healthy base. They absorb the curry flavours wonderfully, becoming tender and juicy. For a plant-based alternative, diced firm tofu or tempeh can be used, or for seafood lovers, shrimp would make an excellent and quick-cooking substitute. You can also omit the protein entirely for a vegetarian curry.
• Butternut squash – The star vegetable, butternut squash, adds natural sweetness, a creamy texture, and a wealth of nutrients like Vitamin A and C. Its mild, nutty flavour is ideal for curries. Excellent substitutes include acorn squash, which offers a similar sweetness and texture, or sweet potatoes, which provide a slightly denser mouthfeel and earthy flavour. Pumpkin can also work in a pinch for a seasonal twist.
• Carrots – Adding a touch of sweetness, vibrant colour, and additional vitamins, carrots are a staple in many curries. They soften beautifully, contributing to the overall texture of the dish. If you’re looking for alternatives, parsnips offer a distinct sweet and earthy flavour, while daikon radish or turnips can provide a peppery bite and different texture profile.
• Garlic – Fresh minced garlic is essential for building a robust flavour foundation in this curry. Its pungent aroma mellows and sweetens as it cooks, becoming integral to the dish’s depth. While fresh is always best, pre-minced jarred garlic is a convenient alternative when time is short, though you might need to use a bit more to achieve the same intensity.
• Ginger – Fresh ginger adds a warm, zesty, and slightly spicy kick that brightens the entire curry. It’s a cornerstone of many Asian and Indian dishes, offering both flavour and potential health benefits. If fresh ginger isn’t available, ground ginger can be used as a substitute, typically in a smaller quantity (e.g., 1/2 teaspoon of ground ginger for 1 tablespoon fresh).
• Chicken stock – Chicken stock provides a savory liquid base, enriching the curry with umami flavour. It helps to simmer the ingredients and bring the sauce together. For a vegetarian version, vegetable stock is a perfect alternative. Alternatively, you can double up on the full-fat coconut milk to create an even creamier, richer curry, though it will alter the flavour slightly.
• Full fat coconut milk – This is the secret to a lusciously creamy and rich curry sauce. Full-fat coconut milk provides a beautiful texture and a subtle, sweet coconut flavour that harmonizes perfectly with the spices. While low-fat coconut milk can be used for a lighter option, be aware that it will result in a thinner sauce and a less indulgent flavour profile. Always shake the can well before opening to ensure a smooth consistency.
• Curry powder – A complex blend of spices, curry powder is the backbone of this dish’s signature flavour. It typically includes turmeric, cumin, coriander, and fenugreek, among others, offering a warm and aromatic taste. If you don’t have pre-made curry powder, you can easily create your own blend using individual spices like cumin, coriander, turmeric, and a touch of ginger and black pepper to taste. Adjust the amount based on your preference for mild or strong curry flavour.
• Turmeric – Beyond its vibrant golden hue, turmeric is renowned for its earthy, slightly bitter flavour and powerful anti-inflammatory and antioxidant properties. It’s a key spice in curries. If you happen to be out of turmeric, you can simply use a bit more curry powder, as most curry powder blends already contain turmeric.
• Chickpeas – Adding a wonderful source of plant-based protein, fiber, and texture, chickpeas make this curry even more filling and nutritious. They soak up the sauce beautifully, providing a satisfying bite. Canned lentils are an excellent high-protein substitute, or you could use cannellini beans for a different creamy bean texture.
• Red pepper – Red bell peppers contribute a lovely sweetness, a slight crunch, and a burst of colour to the curry. They are also rich in Vitamin C. Feel free to use any other colour bell pepper you have on hand – yellow, orange, or even green bell peppers will work, though green ones will have a more bitter flavour profile.
• Spinach – Fresh spinach is stirred in at the end, wilting quickly to add a dose of iron and other nutrients without needing much cooking time. Its mild flavour blends seamlessly with the curry. Other dark leafy greens like kale (chopped finely and added a bit earlier for tenderizing) or Swiss chard can be used as nutritious alternatives.
• Cilantro – Fresh cilantro is a vibrant garnish that adds a burst of freshness and a distinct herbal note, essential for the authentic flavour of many curries. If you’re not a fan of cilantro (often due to a genetic predisposition), feel free to omit it entirely or substitute with fresh parsley or mint for a different, but still fresh, finish.
• Basmati rice – Basmati rice is the classic accompaniment for this curry, offering a fragrant and fluffy base that perfectly absorbs the rich sauce. Its long grains remain separate, providing a pleasant texture contrast. You can use any type of rice you prefer, such as Jasmine rice for a similar aromatic quality, brown rice for added fiber, or even quinoa for a gluten-free and protein-rich option.
• Butter – A small amount of butter is used to cook the rice, adding a touch of richness and preventing sticking. For a dairy-free option, margarine or a swirl of olive oil can be used with equally good results.
• Salt – Salt is crucial for enhancing all the other flavours in the curry and rice. Always adjust to your personal taste, adding it incrementally until the dish sings. A pinch of black pepper can also enhance the overall flavour profile.

How to Make This Delicious Butternut Squash Chicken Curry (Stovetop Method)

Crafting this delicious butternut squash chicken curry is straightforward, making it an ideal recipe for both novice and experienced cooks. The beauty of this one-pot approach is that it simplifies the cooking process, allowing you to build layers of flavour efficiently. Follow these simple steps to bring this aromatic dish to life on your stovetop:

1. Sauté the chicken until browned.
2. Add in the veggies and cook until tender.
3. Make the rice.
4. Mix in the curry sauce ingredients and simmer.
5. Stir in the chickpeas and pepper.
6. Add in the spinach.
7. Garnish with cilantro and serve.

How to Make This Curry in the Instant Pot and Slow Cooker

This versatile butternut squash chicken curry recipe truly shines with its adaptability, easily prepared in either an Instant Pot or a slow cooker. These methods are perfect for hands-off cooking, allowing the flavours to meld beautifully with minimal effort, making your kitchen smell amazing in the process. Each method offers a slightly different advantage, but both deliver a wonderfully tender and flavourful curry.

Instant Pot Method: For a rapid yet deeply flavoured curry, the Instant Pot is your best friend. Simply combine all the ingredients as listed in the main recipe, with the exception of the spinach, cilantro, and rice, directly into the Instant Pot. Ensure your chicken and vegetables are diced appropriately for even cooking. Close the lid, set the valve to sealing, and cook on high pressure for just 5 minutes. Once cooking is complete, perform a quick release of the pressure to prevent overcooking. Stir in the fresh spinach, allowing it to wilt in the residual heat. Serve this vibrant curry immediately with freshly prepared rice, garnished generously with fresh cilantro. This method is incredibly efficient for weeknight dinners.

Slow Cooker Method: If you prefer a truly set-it-and-forget-it approach, the slow cooker offers unparalleled convenience, developing deep flavours over several hours. Add all the curry ingredients (excluding the spinach, cilantro, and rice) to your crock pot. Cover and cook on the LOW setting for 8 hours, or if you’re in a bit more of a hurry, on the HIGH setting for 4 hours. The longer cooking time allows the squash and chicken to become exceptionally tender and the spices to fully infuse the sauce. Just before serving, stir in the fresh spinach until it’s wilted. Ladle the rich curry over your choice of rice and top with fresh cilantro for a final flourish. This method is perfect for meal prepping or when you want a hot, delicious dinner waiting for you at the end of a long day.

Frequently Asked Questions About Butternut Squash Chicken Curry

Storing and Reheating Your Butternut Squash Chicken Curry

This butternut squash chicken curry makes for fantastic leftovers, perfect for meal prepping and enjoying throughout the week. To maintain its quality and taste, store the curry in an airtight container in the refrigerator for up to 5 days. A pro tip for optimal texture: if you’re serving this with rice, it’s highly recommended to store the curry and the rice separately in individual glass meal prep containers. This prevents the rice from absorbing too much liquid and becoming mushy, ensuring each component retains its ideal consistency. When ready to enjoy, simply reheat individual portions in the microwave for 2-3 minutes, stirring halfway through, until thoroughly heated. Garnish with a fresh sprinkle of cilantro for revived flavour and a beautiful presentation.

Freezing Butternut Squash Chicken Curry for Later

This curry is an excellent candidate for freezing, making it a perfect component of your freezer meal stash for those busy days when cooking from scratch isn’t an option. You can confidently freeze this butternut squash chicken curry for up to 3 months without significant loss of flavour. To prepare for freezing, allow the curry to cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags. Portioning it into individual servings can be particularly convenient.

When you’re ready to enjoy your frozen curry, there’s no need to thaw it beforehand. Simply sprinkle a tablespoon or two of water over the frozen curry (to help prevent drying out and promote even heating) and microwave it for approximately 6-7 minutes, stirring halfway through, until it is piping hot all the way through. While the texture of the vegetables, especially the squash, might be slightly softer after freezing and reheating, the overall flavour and hearty nature of the meal remain wonderfully intact. It’s a convenient and healthy freezer meal to have on hand for quick, comforting dinners.

More Delicious Butternut Squash Recipes to Try

• Instant Pot Butternut Squash Risotto
• Butternut Squash Stuffed Shells
• Butternut Squash Ravioli Bake
• Peanut Chicken Curry
• More Butternut Squash Recipes

Essential Meal Prep Tools for This Recipe

• Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
• I get all my free-range chicken breasts from Butcher Box.