Eggplant & Butternut Squash Chicken Curry Recipe | Yummly

Eggplant & Butternut Squash Chicken Curry

OPEN SOURCE FOOD
15Ingredients
50Minutes
450Calories
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Ingredients

US|METRIC
  • 1 butternut squash (peeled & cubed)
  • 1 eggplant (cubed)
  • 3 garlic cloves (minced)
  • 1 tablespoon vegetable oil
  • 1/2 pound chicken breasts (cubed)
  • 14 ounces coconut milk
  • 1/2 cup water (divided)
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons curry powder (yellow)
  • 2 teaspoons corn starch
  • 1 teaspoon ground cardamom
  • 1 1/2 teaspoons dried basil
  • 2 teaspoons hot chili sauce
  • kosher salt
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    Directions

    1. 1. Add vegetable oil to a hot pan. Slide in garlic. Once it sizzles, add chicken and cook halfway through, approximately 3-6 minutes.
    2. 2. In a small bowl, thoroughly mix coconut milk with fish sauce, hot chili sauce, 1/2 cup water, curry, cardamom, sugar and dried basil. Add to the chicken and garlic.
    3. 3. Immediately throw in the butternut squash and eggplant and simmer covered until veggies soften, approximately 7 -10 minutes.
    4. 4. In a small bowl, stir water into cornstarch and pour into curry mixture. Cook another 5-7 minutes.
    5. 5. Remove from heat and let sit for 5-10 minutes. Sauce will continue to thicken. Sprinkle with salt to taste before serving.
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    NutritionView More

    450Calories
    Sodium41% DV980mg
    Fat46% DV30g
    Protein35% DV18g
    Carbs12% DV37g
    Fiber40% DV10g
    Calories450Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat22g110%
    Trans Fat0g
    Cholesterol35mg12%
    Sodium980mg41%
    Potassium1300mg37%
    Protein18g35%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber10g40%
    Sugars12g24%
    Vitamin A240%
    Vitamin C50%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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