The Ultimate Butternut Chicken Coconut Curry (Creamy & Healthy!)
Imagine a curry so velvety smooth, so deeply flavorful, and so beautifully vibrant it looks like it came from a high-end restaurant, yet it’s secretly a healthy, one-pot wonder you can make on a weeknight. That, my friends, is the absolute magic of this Butternut Chicken Coconut Curry. It is, without a doubt, the most elegant and soul-warming curry you will make all season.
Here’s the thing about creating a truly luxurious curry: it often seems to involve a long list of obscure ingredients and hours of simmering. I developed this recipe to completely shatter that idea. It’s my go-to for an impressive dinner party or a special weeknight meal. The secret lies in a clever technique: we create a rich, creamy sauce by blending tenderly cooked butternut squash, carrots, and aromatics right into the broth. The result is a naturally thick, sweet, and savory base that is simply divine.
I promise you, there is no greater feeling than taking the first spoonful of this incredible dish. The chicken is unbelievably tender, thanks to a simple velveting technique, and the curry is a perfect harmony of sweet squash, fragrant ginger, and warm spices. Topped with tangy pickled onions and crunchy peanuts, it’s a complete sensory experience.
Get ready to create a stunning, wholesome, and ridiculously delicious curry that will have everyone believing you’re a culinary genius.
Why This Butternut Curry is an Absolute Game-Changer!
You are going to be completely captivated by the flavor and texture of this incredible dish. It’s a recipe that redefines what a healthy curry can be. Here’s why:
- Luxuriously Creamy Without the Guilt: The sauce gets its incredible velvety texture from pureed butternut squash and carrots, not a heavy amount of cream. It’s naturally rich and wholesome.
- Unbelievably Tender Chicken: We use a simple Chinese velveting technique that guarantees the chicken breast slices are silky, tender, and juicy—never dry or tough.
- A Show-Stopping Presentation: The vibrant orange color of the curry, topped with bright pink pickled onions, green herbs, and diced mango, makes for a stunningly beautiful bowl.
- Perfect for Entertaining: Most of the components, including the sauce and pickled onions, can be made ahead, making for a stress-free and elegant dinner party main course.
- A Symphony of Flavors: It’s the perfect balance of sweet, savory, tangy, and spicy, with a wonderful mix of creamy and crunchy textures from the garnishes.
Recipe Snapshot
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Calories | 319 kcal per serving |
| Course | Main Course |
| Cuisine | Thai-inspired, Asian |
| Difficulty/Method | Intermediate / Stovetop |
Your Shopping List for This Vibrant Curry
This recipe builds layers of flavor with fresh vegetables, tender chicken, and a host of beautiful garnishes. Here’s what you’ll need:
→ For the Quick Pickled Red Onions (Garnish)
- 1 medium red onion → Thinly sliced.
- Juice of 1 medium lime, ½ tsp sugar, ⅛ tsp kosher salt → For the quick pickle brine.
→ For the Velvety Coconut Curry Sauce
- 2 tbsp butter
- 1 large onion, 1 large bell pepper (yellow or orange), 2 cloves garlic → Our aromatic vegetable base.
- 1 ½ tbsp fresh ginger & 1 tbsp mild yellow curry powder → For that fragrant, warm spice foundation.
- 1 tbsp maple syrup → Adds a subtle, complex sweetness.
- 6 cups low sodium chicken broth
- 5 cups chopped butternut squash & 1 pound baby carrots → The heart of our creamy sauce.
- 1 medium apple → A secret ingredient for a touch of fruity sweetness!
- 1 large bay leaf, 1 tsp kosher salt, ⅛ tsp ground cinnamon
- ½-2 tsp chili garlic paste → Adjust to your preferred spice level.
- 1 (14 oz) can light coconut milk → For the final creamy finish.
→ For the Tender Velveted Chicken
- 12 oz boneless, skinless chicken breasts → Sliced very thinly.
- 1 large egg white, 1 tbsp corn starch, 2 tsp rice vinegar, 1 tsp oil → The magic ingredients for the velveting marinade.
→ For Serving & Garnish
- Salted, dry roasted peanuts, diced fresh mango, and fresh mint, basil, or cilantro leaves
Let’s Get Cooking! Your Step-by-Step Guide
This recipe involves a few components that come together beautifully. Let’s start with the garnish!
Part 1: The Quick Pickled Onions
- Mix and Set Aside: In a medium bowl, combine the thinly sliced red onion, lime juice, sugar, and salt. Toss well to coat and set it aside for at least 30 minutes to pickle while you prepare everything else.
Part 2: The Creamy Butternut Curry Base
- Sauté Aromatics: Melt the butter in a large Dutch oven over medium heat. Add the chopped onion and bell pepper and cook for 4-5 minutes until soft. Stir in the garlic, ginger, curry powder, and maple syrup, and cook for 30 seconds more until fragrant.
- Simmer the Vegetables: Add the chicken broth, squash, carrots, apple, bay leaf, chili garlic sauce, salt, and cinnamon. Bring to a boil, then cover (with the lid slightly vented) and simmer for 20-25 minutes, until the carrots are very tender.
- Blend to Velvety Perfection: Remove the bay leaf. Add the coconut milk. Use an immersion blender to puree the soup directly in the pot until it’s completely smooth and creamy. (Or, carefully blend in batches in a regular blender). Taste and adjust seasoning with more salt or chili garlic sauce if needed.
Part 3: The Silky Velvoted Chicken
- Marinate the Chicken: While the vegetables are simmering, prepare the chicken. In a medium bowl, vigorously whisk together the egg white, corn starch, rice vinegar, and oil. Add the thin chicken slices and stir to coat. Let it marinate for at least 15 minutes.
- Cook the Chicken: Bring the pureed curry sauce back to a gentle simmer. Add the marinated chicken, stirring to separate the pieces. Once the sauce returns to a low simmer, cover the pot tightly.
- The “Off-Heat” Method: Cook for just ONE more minute. Then, turn off the heat completely and let the pot sit, covered and undisturbed, for 10 minutes. The residual heat will perfectly cook the chicken, leaving it unbelievably tender.
Part 4: Assemble and Serve
- Final Touches: Give the curry a final stir. If the sauce seems too thick, you can thin it with a little more chicken broth or coconut milk.
- Serve and Garnish: Ladle the curry into bowls over a bed of jasmine or basmati rice. Garnish generously with the pickled red onions, a sprinkle of roasted peanuts, diced fresh mango, and a scattering of fresh herbs.
WiseRecipes’ Top Tips for a Perfect Curry
These professional secrets will ensure your curry is stunning, flavorful, and perfectly textured.
- Don’t Skip the Velveting! This is a classic Chinese technique that gives chicken breast an incredibly silky, tender texture. The simple marinade of egg white and cornstarch creates a protective barrier that locks in moisture. It’s a game-changer for lean meats.
- Blend Your Base. The secret to this curry’s luxurious creaminess is pureeing the cooked butternut squash and carrots directly into the broth. It creates a naturally thick, rich sauce without adding a lot of fat.
- The “Off-Heat” Chicken Trick. Trust the process! By turning off the heat and letting the thinly sliced chicken cook in the residual heat of the sauce, you make it impossible to overcook. This guarantees tender results every time.
- Don’t Underestimate the Garnishes. The garnishes are not just for looks; they are essential to the flavor experience. The tangy pickled onions, sweet mango, and crunchy peanuts provide the perfect contrast to the creamy, savory curry.
- Taste and Adjust. The final step of any great dish is to taste it. Your butternut squash might be sweeter, or your curry paste spicier. Before serving, always taste the sauce and adjust with a little more salt, chili paste, or even a squeeze of lime juice to make it perfect.
Butternut Chicken Coconut Curry
Ingredients
Equipment
Method
- For the pickled red onions: Combine sliced red onion, lime juice, sugar and salt in a bowl. Stir well and set aside for at least 30 minutes, tossing occasionally.
- For the curry: Melt butter in a large Dutch oven over medium heat. Add chopped onion and pepper and cook for 4-5 minutes until softened. Add garlic, ginger, curry powder and maple syrup; cook for 30 seconds, stirring continually.
- Add broth, squash, carrots, apple, bay leaf, chili garlic sauce, salt, and cinnamon. Bring to a boil, then cover with lid slightly vented, and cook for 20-25 minutes until carrots are very soft.
- Remove the bay leaf. Add the coconut milk. With an immersion blender, blend until smooth and lump-free. Taste and season with more salt or chili garlic sauce if needed.
- For the chicken: While the veggies simmer, whisk together the egg white, corn starch, rice vinegar, and oil in a medium bowl. Add the chicken slices and stir to coat. Let marinate for at least 15 minutes.
- Bring the pureed sauce back to a simmer. Add the marinated chicken and stir well to separate the pieces. Bring back to a low simmer, then cover the pot tightly and cook for one more minute.
- Turn off the heat and allow the pot to sit, covered and undisturbed, for 10 minutes. Stir well. Thin with more broth or coconut milk if desired.
- Serve over rice and garnish with pickled red onions, peanuts, diced mango, and fresh herbs.
Notes
Keep It Fresh! Storing and Make-Ahead
This is a fantastic recipe for elegant, stress-free entertaining.
- Make-Ahead: You can make the curry sauce (through step 4) and the pickled red onions up to 3 days in advance and store them in airtight containers in the refrigerator. When you’re ready to serve, simply bring the sauce to a simmer, velvet and cook the chicken as directed, and serve with the garnishes.
- Leftovers: Store leftover curry in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.
FAQs: Your Butternut Curry Questions, Answered!
Can I make this curry vegetarian or vegan?
Absolutely! For a delicious vegetarian version, simply omit the chicken and add a can of rinsed chickpeas or some pan-fried firm tofu at the end. For a vegan version, use oil instead of butter in the beginning and ensure your broth is vegetable-based.
Can I use frozen butternut squash?
Yes, pre-cubed frozen butternut squash is a fantastic time-saver for this recipe! You can add it to the pot straight from the freezer; you may just need to add a few extra minutes to the simmering time to ensure it’s very tender before blending.
My sauce seems too thick/thin. How can I fix it?
That’s easy! The thickness can vary depending on the exact size of your squash. If it’s too thick after blending, simply stir in a splash of extra chicken broth or coconut milk until it reaches your desired consistency. If it’s too thin, you can let it simmer for a few more minutes, uncovered, to reduce and thicken.
Can I use a different kind of curry powder?
Yes, feel free to experiment! A mild yellow curry powder provides a gentle, aromatic warmth. You could substitute a medium-spiced red curry paste (start with 1 tablespoon) or a more robust Madras curry powder for a different flavor profile and more heat.
Final Thoughts: A Bowl of Golden Comfort
There is such a profound sense of satisfaction in creating a dish that is both stunningly beautiful and deeply nourishing. This Butternut Chicken Coconut Curry is a celebration of autumn flavors, clever techniques, and the joy of an elegant, home-cooked meal. I hope this recipe brings a touch of golden, creamy sunshine to your dinner table. Happy cooking!
