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Fall for this Chicken Curry Recipe

Posted on November 8, 2013

There are times when “just like mom used to make” is just not hitting the spot. That’s when you know it’s time to mix up the ol’ dinner menu and try something new. But before you begin to panic, it’s important to realize that new doesn’t have to be complicated, time-consuming or scary. In fact, many comfort foods from around the world, like chicken curry, are simple to prepare, take less time than you might think and certain to add a little excitement to your weeknight menu.

Prepared differently in Southeast Asian, the Caribbean and India, curry dishes incorporate a variety of spices, meats and veggies with plenty of regional differences. That gives you lots of leeway when it comes to following your curry recipe. Out of peas? Add green beans. Low on coconut milk? Go for a chicken stock based curry instead. Since there’s an abundance of squash in store these days, this chicken curry recipe is particularly fall friendly. See if adding a little spice to your next comfort food meal sounds just about right to you.

Chicken Delicata Curry

1 Tbsp. olive oil

2 lbs. FreeBird chicken thighs (bone-in)

1 red onion, wedged

1 green pepper, seeded and cut into 1-inch pieces

2 Tbsp. minced garlic

1 Tbsp. minced ginger

1 Delicata squash, peeled, seeded and cut into 1-inch pieces*

3 Tbsp. Madras curry powder

salt and pepper to taste

3 cups low sodium chicken broth

Heat oil in a large high-sided sauté pan or Dutch oven over medium-high heat. Brown chicken thighs, skin-side down for 3-4 minutes, then flip and cook for an additional 1-2 minutes. Transfer browned chicken to a clean plate and set aside.

Place onion and peppers into pan and cook 3-4 minutes. Stir in garlic and ginger and continue cooking for 1-2 minutes, then add squash and curry powder and season with salt and pepper. Carefully mix until evenly distributed in pan, then pour in chicken broth. Place chicken in pan with skin facing up and cook in a 400ºF oven for 40 minutes until cooked through. Serves 4.

*Feel free to substitute acorn or butternut squash if that’s more readily available in your area.