Keep it juicy
Cook the chicken or turkey until just done, then let it rest briefly before slicing so the juices stay in the meat.
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Creamy Butternut Squash Curry Chicken & Rice
A comforting and wholesome meal, this creamy butternut squash curry chicken and rice is packed with flavor and nutrients. It's the perfect blend of comfort and health, ideal for meal prep as the flavors deepen overnight.
Total time60 min
Calories550 kcal
Protein45g
Serves5
Step by step
Method
- 01
Cut the butternut squash into 2-3cm chunks. Drizzle with avocado oil and season with salt and pepper. Bake in a preheated oven at 200°C until golden, 25-30 minutes.
- 02
Cook the basmati rice according to package instructions.
- 03
Meanwhile, cut the broccoli stems into small pieces and set aside.
- 04
Heat a drizzle of ghee or avocado oil in a large frying pan. Add the diced chicken and fry for 4-5 minutes. Add salt, pepper, paprika, ginger powder, curry powder, minced garlic, tomato paste, and water or bone broth. Mix well and cook for another 4 minutes.
- 05
Stir in the broccoli and bring to a boil. Cover with a lid and simmer until the broccoli is just tender.
- 06
Add the cornflour and creme fraiche, and bring back to a boil, then remove from heat.
- 07
Once the butternut squash is roasted, stir it through the curry.
- 08
Fluff the rice with a fork and divide among serving containers. Top with the chicken curry and chopped fresh parsley.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Make the grain ahead
Cook the rice, quinoa or couscous in advance and chill it promptly to make assembly faster on a busy day.
Useful for tomorrow
Cool leftovers promptly and refrigerate in a sealed container; add a splash of water when reheating to bring the texture back.
Useful tools
Gabriela's kitchen picks
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Glass Meal Prep Containers
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Cast Iron Skillet
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