One-Pot Chicken and Butternut Squash Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, aromatic curry featuring tender chicken thighs and sweet butternut squash simmered in a fragrant coconut sauce. This indian-inspired whole30 (whole30, gluten free) ready in about 55 minutes pairs (13.5 oz) coconut milk (full fat), medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (9 ratings) Prep: 15 min Cook: 40 min Serves 5 Indian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until fragrant and translucent.
  2. Step 2: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute to toast the spices.
  3. Step 3: Add 1.5 lbs chicken thigh pieces to the pot and brown on all sides for 5 minutes until lightly golden.
  4. Step 4: Mix in 2 lbs peeled and cubed butternut squash, then pour in 1 can (13.5 oz) full-fat coconut milk and 1 cup chicken broth. Season with 1 1/2 tsp sea salt and 1/2 tsp black pepper.
  5. Step 5: Bring the curry to a gentle simmer, cover, and cook for 25-30 minutes until the chicken is cooked through and the squash is tender.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving to add a fresh herbal note.

Frequently asked questions

How long does One-Pot Chicken and Butternut Squash Curry take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Butternut Squash Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced yellow onion from drying out.

Can I substitute ingredients in One-Pot Chicken and Butternut Squash Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Butternut Squash Curry for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Chicken and Butternut Squash Curry whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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