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coconut curry chicken

A rich and flavorful coconut curry chicken recipe featuring tender chicken, winter squash, and dried cherries in a creamy, aromatic sauce. Perfect for a hearty and healthy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons oil like peanut, olive, or coconut oil
  • 2 tablespoons yellow curry powder
  • 1.33 tablespoons garam masala divided
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 pounds chicken cut into bite-sized pieces
  • 1 can coconut milk 14-ounce
  • 1 can diced tomatoes with the juice (14.5-ounce)
  • 1 cup chicken broth
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups winter squash peeled and cubed (butternut, acorn, pumpkin, or sweet potatoes)
  • 0.5 cup dried cherries

Method
 

Preparation Steps
  1. In a large stock pot or Dutch oven, heat the oil, curry powder, and 1 tablespoon of garam masala over medium heat. Cook for 3 minutes, adding more oil if it starts to stick, to prevent burning.
  2. Add the diced onion and minced garlic and cook for an additional 5 minutes. Again, add more oil if it begins to stick too much.
  3. Add the chicken pieces and cook until the chicken is no longer pink in the center, which should take about 10 minutes.
  4. Stir in the coconut milk, undrained diced tomatoes, chicken broth, granulated sugar, salt, and pepper until well combined.
  5. Add the squash and dried cherries. Cook the curry at a low simmer until the squash is very soft and the mixture has thickened, typically 45 minutes to an hour.
  6. 5 minutes before serving, stir in the remaining 1 teaspoon of garam masala.
  7. Serve the coconut curry chicken hot over cooked rice.

Notes

This hearty Coconut Curry Chicken with squash and dried cherries is packed with flavor from aromatic spices. It's a versatile dish that can be served over hot rice or other alternatives, and leftovers store well in the fridge for up to a week or frozen for 2-3 months.