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Indian Spiced Chicken and Butternut Squash Stew
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium butternut squash (about 2 pounds), peeled and cubed
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • 1/2 cup coconut milk
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, for serving

Instructions
 

  • Place the chicken pieces, cubed butternut squash, diced onion, minced garlic, and grated ginger into the slow cooker.
  • Sprinkle the curry powder, cumin, and turmeric over the ingredients. Add the diced tomatoes and chicken broth. Stir to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours, until the chicken is tender and the squash is soft.
  • Stir in the coconut milk. Season with salt and black pepper to taste. Let the stew sit for 10 minutes to absorb the flavors.
  • Ladle the stew over cooked rice and top with chopped cilantro before serving.

Notes

For a thicker texture, gently mash a few pieces of squash with the back of a spoon before adding the coconut milk. Leftovers store well in the fridge for up to three days and reheat nicely on the stove with a splash of broth. If you prefer more heat, add a pinch of cayenne with the other spices at the start.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board