Curried Coconut Chicken with Squash and Dried Cherries

Rich and thick curried coconut chicken with squash and dried cherries in one hearty flavorful meal that’s full of healthy ingredients.

Curried Coconut Chicken with Squash and Dried Cherries

Are you ready for a nontraditional knock-your-socks-off dinner? Ok, good. I present to you – Curried Coconut Chicken with Squash and Dried Cherries. The name is a mouthful and so are the flavors. The sweet and creamy coconut pairs perfectly with all those spices. The sweet squash cooks up nice and soft and then you bite into little tart yet sweet pops of dried cherries that have started to come back to life from simmering in the dish. Mmmmm. I have half of this recipe hiding in my freezer for an easy meal later and I may just have to get it out tonight. If you are a curry lover this is sure to become a favorite fast.

Honestly, I never even tried curry until after I was married and our friends introduced us to it. Now I love all types from Thai to Indian. I think part of why I love food so much is because there is always something new to discover. If you are new to or shy of curry, have no fear and give it a try. A huge portion of the earth’s population eats it daily, and there’s no way all those people are wrong! Try it… you’ll love it.

Keep Calm and Curry On.

What can I serve the curry over instead of rice?

If you don’t want to use rice, there are tons of other options: Cauliflower rice, steamed vegetables of all kinds, noodles, naan, couscous, etc.

Can I use something besides coconut milk?

Coconut milk can easily be substituted with heavy cream instead if you don’t have coconut milk or are allergic to coconut. You can also use half-and-half with a dollop of sour cream.

How can I store curry?

If you don’t gobble down all your curry, leftovers can be kept in the fridge for up to a week, and you can also keep it in the freezer for 2-3 months.

Curried Coconut Chicken with Squash and Dried Cherries

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• Author: Melissa Griffiths - Bless this Mess
• Prep Time: 15 min.
• Cook Time: 45 min.
• Total Time: 1 hour
• Yield: Serves 8 1x

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Description

Rich and thick curried coconut chicken with squash and dried cherries in one hearty flavorful meal that’s full of healthy ingredients.

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Scale 1x2x3x

Ingredients

• 3 T. oil (peanut, olive, coconut)
• 2 T. curry powder
• 1 T. plus 1 tsp. garam masala, divided
• 1 onion, diced
• 4 cloves garlic, minced
• 2 pounds chicken, cut into bite-sized pieces
• 1 14-ounce can coconut milk
• 1  can diced tomatoes, with the juice (14.5-ounce)
• 1 cup chicken broth
• 3 Tablespoon sugar
• 1 tsp. salt
• 1 tsp. pepper
• 4 cups cubed winter squash (banana, butternut, pumpkin)
• 1/2 cup dried cherries
• salt and pepper to taste
• Hot cooked rice for serving

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Instructions

1. In a large stock pot or dutch oven heat the oil, curry powder, and 1 tablespoon of garam masala over medium heat. Cook for 5 minutes. If it starts to stick add more oil, you don’t want it to burn.
2. Add the onion and garlic and cook for an additional 5 minutes. Again, add more oil if it starts to stick too much.
3. Add the chicken and cook until the chicken is no longer pink in the center, about 10 minutes.
4. Add the coconut milk, undrained tomatoes, chicken broth, sugar, salt, and pepper. Stir to combine.
5. Add the squash and dried cherries. Cook the curry at a low simmer until the squash is very soft and the mixture thickens, 45 minutes to an hour.
6. 5 minutes before serving, stir in the last 1 teaspoon of garam masala.
7. Serve over hot, cooked rice.

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Notes

• Curry is one of those dishes that only improve with time. If you have more time, let it cook! The leftovers are better the second day too.
• No cherries? Traditional or golden raisins are a great sub (but the cherries were SO good…).
• The garam masala is added twice because some of its flavor is heightened while cooking and some of it is lost. Adding it in the beginning and again at the end helps to not miss out on any of its goodness.
• You can substitute sweet potatoes for the squash if you’d like.

• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

Nutrition Information: YIELD: 6

Amount Per Serving: Calories: 267.3 Fat: 5.8g Cholesterol: 63mg Sodium: 306.6mg Carbohydrates: 44.6g Sugars: 5.2g Protein: 1g Vitamin A: 27µg Vitamin C: 2.6mg

More Curry Recipes:

• Easy Pumpkin Cauliflower Curry
• Easy Lentil Curry with Butternut Squash
• Quick and Easy Sweet Potato Curry (meatless)
• Green Thai Chicken Coconut Curry
• Green Chicken Curry

Other Dinner Ideas:

• What to Make for Dinner: Stop the 5 O’clock Dinner Planning!
• Cornbread Waffles with Chili: 15 Minute Dinner
• Barbecue Ranch Grilled Chicken Salad
• 16 Easy One Pot Dinner Recipes
• Grilled Chicken Tacos
• Grilled Salmon Foil Packs with Veggies
• The Best Baked Chicken Legs

This post was originally published in 2013 and has been updated in July 2019.

Try out curried coconut chicken with squash and dried cherries for a filling dinner that is a wonderful combination of flavors and textures. It will knock your socks off!