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Aromatic Chicken Curry on Baked Squash

4 servings

Nutritional Facts Per Serving

33.7 g
41.6 g
5.9 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 619
  • Fat 38 g
    • Saturated   21.6 g
    • + Trans 
  • Cholesterol 124 mg
  • Sodium   224 mg
  • Carbohydrate 41.6 g
    • Fibre   5.9 g
    • Sugars   3.5 g
  • Protein 33.7 g
    • Vitamin A
    • Vitamin C
    • Calcium 12 %
    • Iron 49 %


Preheat the oven to 350°F. Set the squash quarters, skin-side down, in a 9" x 13" baking pan. Pour 1/2" of water into the dish. Cover the pan with foil and bake squash until tender, about 30 to 35 minutes.

Meanwhile, place chicken and cornstarch in a bowl and toss to coat. Place oil in a large skillet set over medium-high heat. When hot, cook the chicken, in batches, until nicely seared, about 2 minutes per side. Remove the cooked pieces of chicken from the pan as you go along and set on a plate.

When the chicken is cooked, add the onion, celery and ginger to the skillet and cook 2 minutes. Mix in the curry powder and cook 1 minute. Add the coconut milk, stock, lime juice and sugar. Return chicken to the skillet, bring to a slow simmer, adjusting the heat downward to maintain that simmer. Simmer 5 minutes. Add the apples and simmer 10 minutes more. Mix in the mint, season with salt, and then serve the curry with small bowls of the curry toppings.

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