Butternut Squash Chicken Curry Rice Bowls – spicy, creamy, comforting and perfect for a sweet night in. Paleo, Gluten Free, Dairy Free recipe.
I’ve eaten so many curries in my life; the bad, the good and the friggin’ delicious! One of my escapades as a backing vocalist took me to the city of Glasgow, where we visited a really fancy Indian restaurant. Apparently, Glasgow is known for it’s authentic Indian curries: I must say, that place had one of the best curries I’ve ever eaten!
I’m all for trying things different ways and this Squash Chicken Curry Rice Bowls recipe is no exception. Butternut squash is my squash of choice here, all for the fact that it’s the sweetest of the squashes available to me in the UK. Being Paleo, we all know that rice is not really the business so, cauliflower becomes your best friend.
You are left with a spicy curry with the delicate sweetness of the squash and an easy cauli – rice to soak up all the goodness. Perfect meal for a night in, plus, once you get over cooking the squash; it really is quick and easy to make!
By the way, check out my Mexican Stuffed Peppers recipe which would totally go with the Cauli-Rice on the side!
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Do you like curries? Give this recipe a try!
- half a large butternut squash (500g-600g)
- 1 head of cauliflower
- 3 chicken breasts
- 400 ml coconut milk
- 200 ml chicken or vegetable stock
- 1 onion
- 2 Cloves garlic
- 2-3 tablespoons mild curry powder
- 2 teaspoons dried turmeric
- 1/2 teaspoon dried garam masala
- 1/2 teaspoon dried cumin
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried parsley
- Sea salt &; pepper, to taste
- coconut or olive oil for cooking
- First, preheat your oven to 200C (400F) before peeling/cubing your squash. Once done, place on a baking sheet. Drizzle with oil, season with salt & pepper and bake for 25mins or till soft.
- Whilst squash is cooking, cube your chicken and chop your garlic & onion.
- Place a pot (preferably one with a lid) on medium heat and add a tablespoon of oil. When oil is warm, add your onions and cook till translucent. Make sure to keep stirring so they don't burn.
- Next, add in your chicken and garlic, stirring occasionally, until chicken is cooked through.
- Once done, add in your liquids, leaving at least 1/2 a cup of either the milk or the stock aside. Stir your seasonings into your curry.
- By now, your squash should be done. Separate your cubed squash so that 1/4 of the squash goes into the pot. With the rest, using a high powered blender and the liquid left aside, process your squash till fairly smooth. You don't want to over-process.
- Next, stir your processed squash into your curry. Turn the heat down to a simmer and leave to cook for at least 10 minutes.
- Now, rice your cauliflower either using a food processor with the grating/ricing attachment or grate your cauliflower head.
- Once done, grab another pot and add in two tablespoons of oil. When warm, add in your riced cauliflower. Season with salt, pepper and parsley.
- Cook your cauliflower for 3-5mins.
- Once done, serve and enjoy!
For your cauliflower rice, I would suggest using a food processor as grating will definitely take a longer time!
Feel free to add in more vegetables, like sliced peppers and carrots to your curry.
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