Butternut Chicken Curry With Cauliflower Rice

A healthy chicken curry bowl made with juicy chicken thighs and roasted butternut squash. Dairy-free yogurt is mixed in to make a healthy, creamy sauce and then served with fluffy, Paleo cauliflower rice.

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Servings: 4

Prep Time: 00:15

Cook Time: 00:30

Chicken Curry

1 1/2 c butternut squash, roasted

1 carrot, large

1 zucchini

1 1/2 lb chicken thighs, boneless (6 pieces)

11/2 tb 2 tsp curry powder, parted

salt and pepper

coconut oil for pan

2 tsp ginger, grated

1 c bone broth or chicken broth, low sodium

3/4 c salsa, pico de gallo (or 8 oz. diced tomatoes, canned)*

2 tsp coconut aminos

1/4 tsp paprika (optional)

thyme, dried (for seasoning butternut)

1 1/2 c spinach

1 lime

1/2 c dairy-free yogurt, plain and unsweetened*

Optional (for serving)

cauliflower rice

super greens or salad mix

brown rice*

cilantro, basil or parsley for garnish


1Preheat oven to 410°. Peel butternut squash and cut into 1/4-1/2 inch slices.

2Cut carrot and zucchini in half (long-ways) and chop into half-inch pieces.

3Rinse and dry off chicken, and season with salt and pepper on both sides. Lightly sprinkle chicken with 2 tsp of the curry.

4Roast butternut squash: When the chicken is simmering, put butternut on a pan lined with foil or parchment. Drizzle with olive oil and season with salt, pepper and thyme. Arrange butternut on pan so they don’t touch.

5Roast in oven at 410° for 15-18 minutes.

6Cook curry chicken: Heat coconut oil in pan on medium-high heat and sear chicken 1 minute on both sides, or until browned. Remove chicken onto plate and set aside.

7Lower to medium heat and add chopped veggies in pan, sprinkle with salt and sauté for 4-5 minutes, or until half doneness.

8Stir in ginger first, and then add broth, salsa or tomatoes, aminos, the rest of the curry, and paprika (optional). Stir to mix.

9Place chicken in pan with sauce (make sure chicken is pushed down, touching the bottom). Bring to a simmer, then lower temperature to low heat for a slow simmer. Cover and cook for 18 minutes. Uncover chicken curry, and add roasted butternut, spinach, lime juice and yogurt. Stir and cook uncovered for 2 more minutes. Add salt to taste.

10Serve curry on cauliflower rice, greens or brown rice. Garnish with fresh herbs, like cilantro, basil or parsley.

Additional Notes

*For low FODMAP, use canned tomatoes and add the optional paprika and more salt.

Kite Hill plain, unsweetened yogurt works the best. For Paleo, serve with cauliflower rice or greens instead of brown rice.

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