Curried Winter Squash and Chicken Stew

Recipe Information

Total Time: 

30-40 minutes



This quick and easy aromatic stew is rich in flavor and perfect for crisp fall and winter days.


  • 1 pound boneless chicken breast, diced
  • 2 cups yellow onion, diced (1 large)
  • 1 tablespoon fresh garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons curry powder
  • 2 teaspoons cumin, ground
  • 1/2 teaspoon cinnamon
  • 1 1/2-2 cups chicken stock
  • 1 (12-ounce) can coconut milk
  • 2 medium red potatoes, washed and diced
  • 1 large butternut or acorn squash, peeled, seeded and diced
  • 1 (15-ounce) can diced tomatoes (do not drain)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)


  1. In a large (4 1/2-quart) pot, saute the onion and garlic in olive oil. Add chicken and cook until onion is translucent.
  2. Add curry powder, cumin, and cinnamon. Cook for 1 minute.
  3. Add stock, coconut milk, potatoes, squash, and tomatoes to the pot. Bring to a boil, stirring slowly.
  4. Cover and simmer until potatoes and squash are just fork tender.
  5. Season with salt and pepper. Garnish with cilantro and serve.

Serving Suggestion

Serve with a rice or a hearty bread and green salad.

Nutritional Information

288 calories, 5g. fat, 61 mg. cholesterol, 484 mg. sodium, 20 g. carbohydrate, 7 g. fiber, 21 g. protein