Main Dishes/ Whole30

Squash Chicken Curry Rice Bowls

January, 2016 (Last Updated: August, 2019)

Butternut Squash Chicken Curry Rice Bowls – spicy, creamy, comforting and perfect for a sweet night in. Paleo, Gluten Free, Dairy Free recipe.

Jump to Recipe

Butternut Squash Chicken Curry Rice Bowls

Butternut Squash Chicken Curry Rice Bowls

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!

Butternut Squash Chicken Curry Rice Bowls

Butternut Squash Chicken Curry Rice Bowls

By the way, check out my Mexican Stuffed Peppers recipe which would totally go with the Cauli-Rice on the side!

It’s been a busy few days for me with this site. After leaving my last host, I decided to get stuck into the optimization of my site. It’s all been worth it though and for now, I believe the site is working as it should. If there are any glitches you notice; PLEASE let me know! I want this site to be super easy for you to use and navigate!

Do you like curries? Give this recipe a try!

Butternut Squash Chicken Curry Rice Bowls

Who loves curry?

5 from 1 vote
Butternut Squash Curry Rice Bowls
Squash Chicken Curry Rice Bowls
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Delicious Butternut Squash Chicken Curry with Cauliflower Rice
Course: Dinner
Cuisine: Indian
Keyword: paleo
Servings: 3 -4 servings
Calories: 447 kcal
Author: WhittyPaleo
  • 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
  1. 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.
  2. Whilst squash is cooking, cube your chicken and chop your garlic & onion.
  3. 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.
  4. Next, add in your chicken and garlic, stirring occasionally, until chicken is cooked through.
  5. 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.
  6. 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.
  7. Next, stir your processed squash into your curry. Turn the heat down to a simmer and leave to cook for at least 10 minutes.
  8. Now, rice your cauliflower either using a food processor with the grating/ricing attachment or grate your cauliflower head.
  9. 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.
  10. Cook your cauliflower for 3-5mins.
  11. Once done, serve and enjoy!
Recipe Notes

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.

Butternut Squash Chicken Curry Rice Bowls

Share on your socials!


You Might Also Like


  • Reply
    November, 2019 at 5:47 PM

    My favourite paleo curry to date

  • Reply
    Healthy BBQ Pulled Pork Mexican Tostada Recipe - WhittyPaleo
    May, 2016 at 2:03 PM

    […] in my house! Not everyday try to make Mexican burrito bowls and eat pepper nachos. Sometimes make a curry, right?! […]

  • Reply
    Paleo Slow Cooked Pulled Lamb Wraps with Creamy Garlic, Rosemary Mint sauce - WhittyPaleo
    May, 2016 at 12:01 PM

    […] I’ve mentioned before on this blog that I used to be a backing vocalist. I had some of the best moments of my life which had so much […]

  • Reply
    20 Paleo Butternut Squash Recipes
    February, 2016 at 5:42 PM

    […] 14. Squash Chicken Curry Rice Bowls Recipe […]

  • Reply
    30 Minute Chicken Mushroom Pepper Stir Fry - WhittyPaleo
    January, 2016 at 3:03 PM

    […] Chicken Mushroom Pepper Stir Fry can also be one of those recipes you can build on. Add in some cauliflower rice or use it as a filling for a wrap. To give it the healthiest punch, you can add in more veggies […]

  • Leave a Reply

    Recipe Rating


    Share on your socials!

    Kindly help me spread the word. You're awesome for doing it!