Acorn Squash Chicken CurryAcorn Squash Chicken Curry


  • 1  4 oz jar Red Curry Paste
  • 1 can Coconut Milk
  • 2 tsp Unrefined Coconut Oil
  • 1 tsp Curry Powder
  • 1 Roasted Acorn Squash, peeled & diced
  • 1 lb free range Chicken breast meat, diced
  • Fresh Ground Pepper

In a large skillet heat coconut oil until melted.  Next, add jar of curry paste and heat for about two minutes and then add 1/3 of the can of coconut milk.  Cook on medium-low for 5-8 minutes.  Raise heat to medium and add chicken, acorn squash, curry powder and another 1/3 of coconut milk and cook for 10 minutes.  After 10 minutes add remaining coconut milk and continue cooking on medium or medium-low for 10 more minutes.  If you are not following a no rice eating plan you can serve this over basmati rice or simply enjoy by itself.

*Note – I stirred the contents often to incorporate the coconut milk and to make sure chicken was cooked evenly*

8 thoughts on “Acorn Squash Chicken Curry

  1. Tammy,   Thanks for this recipe, I just happen to have an acorn squash and a bit of chicken.    Kathy


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