Whole30 Butternut Squash Chicken Curry Recipe
Serves: 4-5
  • 4 boneless, skinless chicken breasts + 4 tsp. curry powder
  • 1 large onion, chopped
  • 2 bags of butternut squash, cubed (about 3 cups)
  • 1 handful fresh cilantro (about ¾ cup)
  • 1 can organic coconut milk (13.5 oz.)
  • 1 tbsp. curry powder
  • 2 tsp. cayenne pepper
  • ½ tsp. salt
  • Juice of ½ lime
  • 8-10 cherry tomatoes, diced
  • 1 large handful spinach
  • coconut oil, as needed
  • Additional cilantro + lime wedges to garnish
  1. Use crockpot to make a big batch of shredded chicken. I added 1 tsp. of curry powder to each chicken breast and sprinkled with some salt. Cook on medium-high (6-8 hours) and shred with two forks when finished.
  2. Sauté onion in 1 tbsp. coconut oil. I used a large stockpot over medium-heat for 4-5 minutes, until lightly browning & translucent.
  3. Add butternut squash, cilantro, coconut milk, curry powder, cayenne pepper, salt and juice of half a lime. Mix, cover and let simmer for 15 minutes (you add more or less cayenne pepper, depending on your heat preference).
  4. Add diced tomatoes and spinach, cover and let cook for an additional 3-4 minutes.
  5. While the pot is simmering, sauté the cauliflower rice. I used frozen cauliflower rice from Trader Joe's and the packaging states to sauté for 4 minutes. I cooked mine in 1-2 tsp. coconut oil for about 5 minutes and it turned out perfect.
  6. When the pot is done simmering, add in the shredded chicken and stir. If the chicken is cold, cover and let simmer for 2-3 minutes until warmed through.
  7. Voila!! The curry is now ready to eat! Serve alongside the cauliflower rice with fresh cilantro and lime wedges. If you prefer more heat, I suggest adding fresh sliced jalapeños and/or Whole30 approved hot sauce to your plate!
Recipe by Slice of Jess at https://sliceofjess.com/whole30-butternut-squash-chicken-curry/