For the chicken:
6 boneless, skinless chicken thighs
1 tbs. olive oil
1 tbs. curry
2 tsp. coriander
salt and ground black pepper
For the sauce:
1 1/2 c. butternut squash, cubed (how to peel and cut butternut squash here)
1 c. water
4 leaves fresh basil, roughly chopped
1 tbs. curry
1 tsp. paprika
1/2 tsp. chili powder
salt and ground black pepper
1/2 c. plain greek yogurt
For the rice:
1 1/2 c. jasmine rice
3 c. water
1 lime, juice and zest
In a large pan, heat the olive oil until it’s shimmery. When the oil is hot, add the chicken thighs to the pan on at a time. Sprinkle the curry and coriander over the meat, and season with sea salt and ground black pepper. Don’t worry about the seasonings being too even or pretty because we’re going to chop these babies up later. Cook the chicken for about 15 minutes on each side.

While the chicken is cooking, in a medium sized pot add all of the ingredients for the sauce, except the Greek yogurt. On low heat, cook the ingredients until the butternut squash is soft and can easily be pierced with a fork. Let it cool for about 15 minutes. After 15 minutes, add the ingredients to a blender or food processor and pulse a few times. I wanted my sauce to be smooth with a few chunks, but you can blend yours as much or as little as you want.
Once your chicken is done cooking, turn off the stove and remove the chicken from the pan. Cut the thighs into bite sized chunks and add the pieces to a large bowl. Spoon the butternut squash sauce over the chicken pieces and add the plain Greek yogurt. Stir gently until the chicken is thoroughly coated.
For the rice: In a medium sized pot, add the rice and water. Cook on medium high heat until it reaches a boil. Then turn down the heat to medium low and cook for 15-20 minutes, or until the rice has absorbed all the water and is soft and fluffy. Remove from heat. Squeeze the lime juice into the rice and stir in the lime zest.
Serve the chicken over the rice and enjoy!
