Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 2 cups butternut squash, peeled and cubed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked basmati rice, for serving
For a vegetarian twist, you can swap the chicken with chickpeas. If you’re in a pinch, canned pumpkin puree can substitute the fresh butternut squash, though I find the fresh version adds a delightful texture.
Instructions
- Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the garlic and ginger, stirring frequently until fragrant, approximately 1 minute.
- Add the chicken pieces, season with salt and pepper, and cook until browned on all sides, about 6-8 minutes.
- Stir in the butternut squash cubes, and cook for another 5 minutes until they start to soften.
- Mix in the tomato paste, garam masala, cumin, paprika, and turmeric. Cook for 2 minutes to let the spices bloom.
- Pour in the chicken broth and bring to a simmer. Cover and cook for 15 minutes, or until the squash is tender.
- Reduce the heat to low, stir in the heavy cream, and let it simmer for another 5 minutes until the sauce is thickened and creamy.
- Garnish with fresh cilantro and serve over a bed of warm basmati rice.
As I cook, I love to share stories with my kids about the first time I tried this recipe. They giggle at how I accidentally added a bit too much turmeric and turned everything a lovely shade of sunshine!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International