Eggplant & Butternut Squash Chicken Curry Recipe

Eggplant & Butternut Squash Chicken Curry


1 butternut squash, peeled & cubed

1 eggplant, cubed

3 garlic cloves, minced

1 tablespoon vegetable oil

1/2 lb chicken breast, cubed

14 ounces coconut milk

1/2 cup plus 1/4 cup water, divided

2 tablespoons fish sauce

1 tablespoon sugar

2 tablespoon yellow curry powder

2 teaspoons cornstarch

1 teaspoon ground cardamom

1 1/2 teaspoon dried basil

2 teaspoons hot chili sauce

Kosher salt

How to make Eggplant & Butternut Squash Chicken Curry

1.  Add vegetable oil to a hot pan.  Slide in garlic.  Once it sizzles, add chicken and cook halfway through, approximately 3-6 minutes.

2.  In a small bowl, thoroughly mix coconut milk with fish sauce, hot chili sauce, 1/2 cup water, curry, cardamom, sugar and dried basil.  Add to the chicken and garlic.

3.  Immediately throw in the butternut squash and eggplant and simmer covered until veggies soften, approximately 7 -10 minutes.

4. In a small bowl, stir water into cornstarch and pour into curry mixture. Cook another 5-7 minutes.

5. Remove from heat and let sit for 5-10 minutes. Sauce will continue to thicken. Sprinkle with salt to taste before serving.

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