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Fall Curry Chicken

Fall Curry Chicken


  • 1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch strips
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vegetable oil
  • 1 small onion, diced
  • 2 teaspoons curry powder
  • 1/4 teaspoon ground cayenne pepper
  • 2 pods cardamom
  • 1 tablespoon tomato paste
  • 1 cup light coconut milk
  • 1 butternut squash (about 1 pound), peeled and cut into 1/2-inch cubes
  • 1/4 cup golden raisins
  • 1 Granny Smith apple, diced
  • 1/4 cup roasted pumpkin seeds


  1. Preheat a saute pan over medium-high. Season chicken with 1/4 teaspoon salt. Add 1/2 teaspoon vegetable oil and chicken strips to pan. Sear for 2 minutes per side or until golden brown and cooked through (you may need to work in batches). Remove cooked chicken to a plate and set aside.
  2. Add onion and remaining vegetable oil to pan. Reduce heat to medium-low and cook, stirring occasionally, for about 2 minutes or until onion begins to soften. Add curry powder, cayenne pepper, cardamom, and tomato paste and mix. Deglaze pan with coconut milk, scraping up any cooked-on bits with a wooden spoon and mixing them into sauce.
  3. Add squash to sauce and cover. Let simmer for 15 minutes or until squash has softened. Return chicken and juices to pan. Simmer for 2 minutes, then add raisins and apple. Stir to combine. Divide evenly among four plates and top each with 1 tablespoon roasted pumpkin seeds.

Nutrition Information

Per serving: 352 kcal cal., 13 g fat (5 g sat. fat), 444 mg sodium, 5 g fiber, 29 g pro., 81 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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