Q1: What is the absolute, number one secret to a deep, rich, and flavorful homemade curry?

The number one secret is to "bloom" your spices . By toasting your dry, ground spices in the hot pan with your aromatics and your chicken for about a minute before you add any liquids, you are awakening their essential oils. This simple step is the key that creates an incredibly fragrant and complex curry and removes any raw, powdery taste from the spices.

Q2: What is the best and easiest way to make my own butternut squash puree?

It's very easy! Simply slice your butternut squash in half, scoop out the seeds, and roast it on a baking sheet in a 400°F oven for about 45-60 minutes, until it is very tender. Once it has cooled, you can scoop the flesh out of the skin and purée it in a blender or a food processor until it is smooth.

Q3: Can I make this curry ahead of time?

Yes, this is an absolutely perfect make-ahead meal! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let the curry cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q4: What is the difference between the coconut milk that comes in a can and the kind that comes in a carton?

The canned coconut milk is a thick, rich, and unsweetened product that is made from puréed coconut flesh and water. It is a staple in many cuisines and is perfect for creating rich and creamy sauces. The refrigerated coconut milk in a carton is a much thinner, more diluted "beverage" that is intended for drinking or for pouring over cereal, and it will not create a rich and creamy curry.

Q5: Can I make this recipe in a slow cooker or an Instant Pot?

Yes! To make it in a slow cooker , simply sauté your aromatics, brown your chicken, and bloom your spices on the stovetop first. Then, transfer this mixture and all the other ingredients (except for the final butter) to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours . Stir in the final butter at the end. For the Instant Pot , use the "Sauté" function to complete all the initial steps. Then, add all the other ingredients, secure the lid, and pressure cook on High for 8 minutes .

Butternut Squash Butter Chicken (Easy Fall Curry!)

A creamy and flavorful fall-inspired twist on classic butter chicken. This one-pan recipe features tender, bite-sized chicken thighs cooked in a rich, velvety sauce. The sauce gets its unique creaminess and subtle sweetness from a combination of traditional coconut milk and the addition of butternut squash puree. The curry is seasoned with a classic blend of Indian spices, including garam masala, turmeric, and cumin, and is finished with a swirl of butter for an extra luxurious texture.

Author: Evelyn

Ingredients

1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup butternut squash puree (store-bought or homemade)
1 cup full-fat coconut milk
½ cup tomato puree
2 tablespoons butter
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro leaves, for garnish
Cooked basmati rice or naan, for serving

Instructions

Heat the vegetable oil in a large pan or Dutch oven over medium heat. Add the chopped onions and cook for about 5 minutes, until translucent.
Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
Add the chicken pieces to the pan and cook for 8-10 minutes, until they are browned on all sides.
Stir in the garam masala, turmeric, cumin powder, coriander powder, chili powder, salt, and pepper. Cook for another 1-2 minutes until the spices are fragrant and well-coated on the chicken.
Reduce the heat to low, then add the butternut squash puree, coconut milk, and tomato puree. Stir well to combine all ingredients.
Allow the mixture to simmer gently for about 20 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sauce has thickened.
In the final few minutes of cooking, stir in the butter and let it melt into the sauce for a silky finish.
Adjust the seasoning with more salt and pepper if desired. Garnish with fresh cilantro leaves before serving.
Serve hot with basmati rice or naan.

Notes

This is a one-pan meal (for the main dish) that is both comforting and packed with flavor.
Using butternut squash puree is a key technique that adds natural sweetness, creaminess, and hidden vegetables to the traditional butter chicken sauce.
‘Blooming’ the spices by cooking them in the hot pan for a minute before adding the liquids is an important step that enhances their flavor and aroma.

Find it online: https://cookupjoy.com/butternut-squash-butter-chicken/