Chicken and Squash Coconut Curry

This is one of my favourite curries and is my go to recipe when I'm lost for inspiration and can't think what to cook. It's super easy, always delivers and is packed with goodness. Yum.

Chicken and Squash Coconut Curry


  • 1 tbsp rapeseed or coconut oil, or ghee
  • 1 large white onion, roughly chopped
  • 1 tsp each of cumin, ground coriander, ground ginger and cinnamon
  • 2 tsp turmeric
  • 1/2 tsp hot smoked paprika
  • 2 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 500g chicken thigh fillets
  • 1 tin chopped tomatoes
  • 1 tin coconut milk
  • 1/2 butternut squash, peeled and chopped into smallish (2-3cm) chunks
  • 1 tin chickpeas
  • Large handful of spinach (optional)
  • Cashews, coriander and plain yoghurt to serve (optional)


  • Heat the oil or ghee in a heavy bottomed pan (I always use my trusty le creuset) and sauté the onions for a few minutes until cooked. If they're browning very quickly even on a low heat, add a dash of water to cool the pan down. This is a trick I learned during my nutrition training and I now use it all the time! 
  • Add in all the spices, garlic and tomato purée, and cook for a couple of minutes, stirring constantly so they don't burn
  • Add the chicken and let it brown on all sides (approx 3-4 minutes) soaking up the flavour from the spices
  • Finally chuck in the chopped tomatoes, coconut milk and squash, give it a good stir,  bring to the boil then cover and simmer for 30 mins until the chicken is nice and tender
  • When the chicken is done remove the lid and allow the sauce to reduce to desired thickness, then pop in the drained and rinsed chickpeas for a few minutes until heated through (you could also add any other veg you fancy at this point - green beans, cabbage, kale, baby sweet corn, peppers... whatever takes your fancy)
  • Serve with some cooked quinoa or brown rice and a handful of coriander, toasted cashews and yoghurt
  • If using, stir through your spinach right before serving

Enjoy x