Comments on: Curried Chicken and Butternut Squash

By: Jennifer Ward

Jennifer Ward — Tue, 24 Feb 2015 18:23:51 +0000

I really enjoy this! I made it as written except I didn’t have cardamom so left it out and used olive oil instead of ghee. I used boneless skinless thighs. Delicious! Seems to get better and better left over. My only problem was cooking the onions with the spices, the spices ended up burned on the bottom of the pot. Next time I’ll cook the onions first and add the spices when I add the squash, garlic and ginger.

By: tashaoner

tashaoner — Tue, 15 Jan 2013 00:35:02 +0000

Really yummy! I made this last night and even my picky kids ate it.

By: joanna

joanna — Wed, 28 Nov 2012 13:08:32 +0000

have made this twice and we really like it! the 2nd time i realized too late that i didn’t have tomato paste, so i used a small can of tomato sauce and a bullion cube instead of chicken stock (to compensate for the liquid exchange). looking forward to today’s left overs!

By: ambermae

ambermae — Wed, 21 Mar 2012 18:30:00 +0000

We really enjoyed this! The stew smells and tastes great and makes for awesome leftovers. Thanks!

By: Terri @ that's some good cookin'

Terri @ that's some good cookin' — Tue, 20 Mar 2012 16:01:53 +0000

@ This Life Abundant–I did actually use some chicken breasts as well as the legs and thighs, but I was disappointed in the way they turned out. They were stringy and somewhat chewy. Maybe I did not cook them correctly or maybe it was because they were boneless, skinless chicken breasts. If you choose to use chicken breasts, I would recommend bone-in and skin on to give them more flavor and moisture.

To answer your second question. Curry paste gives both spice, flavor, and color. It comes in red or green; I prefer the red because it is a medium spiciness (green is hotter). At my local grocery stores, I can usually find the curry pastes in the Asian section.

Hope this answers your questions. If you have more questions, just send me a message from my TastyKitchen profile page.

By: thislifeabundant

thislifeabundant — Sun, 18 Mar 2012 22:21:21 +0000

Oh dear mercy. This looks divine. My husband and I love curry and butternut squash. Two questions – could you use chicken breasts instead of legs and thighs? Also, I’ve never used curry paste. Is that what adds the extra spice?