Chicken and Butternut Squash Curry
This delicious chicken curry recipe, which pairs well with rice, is perfectly balanced by the sweetness of the apple and the roasted butternut squash.
Preheat the oven to 375 degrees F (190 degrees C).
Place squash in a single layer on a baking sheet.
Spray with cooking spray and season with salt and pepper.
Roast in the preheated oven until tender 20 to 25 minutes.
Meanwhile heat oil and curry powder in a large pan over medium-high heat for 2 minutes.
Stir in onion and garlic; cook until translucent about 5 minutes.
Add chicken tossing lightly to coat.
Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear 5 to 8 minutes.