Butternut Squash Butter Chicken (Print Version)
Tender chicken in a velvety butternut squash curry sauce, combining classic Indian flavors with seasonal autumn produce.
# Ingredients:
01 -
4 boneless, skinless chicken breasts (about 1.5 lbs)
02 -
4 cloves fresh garlic, minced
03 -
2 cups butternut squash, cubed
04 -
1 cup heavy cream
05 -
2 tbsp curry powder
06 -
3 tbsp low-sodium soy sauce
07 -
1 cup chicken broth
08 -
2 tbsp olive oil
09 -
Salt and pepper to taste
# Steps to Follow:
01 -
Preheat oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray. Season chicken breasts with salt and pepper; place in the baking dish.
02 -
Toss butternut squash cubes with olive oil, salt, and spread on a baking sheet. Roast for about 25 minutes until tender.
03 -
In a skillet over medium heat, melt butter and sauté garlic until fragrant.
04 -
Add roasted butternut squash, curry powder, and soy sauce; cook for about 5 minutes.
05 -
Stir in heavy cream and chicken broth; mix well.
06 -
Add seasoned chicken to the skillet; simmer covered on low heat for 20-25 minutes until cooked through.