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One Skillet Chicken Curry

Updated: Oct 29, 2019

Don’t know what to make in a hurry? Try this curry! It’s a great weekend meal idea and can be served alone or with a side of rice!

Makes 2-3 servings


  • 8 chicken drum sticks (you can also use boneless thighs)

  • Salt to taste

  • Garlic powder (1/4 tsp)

  • Chili flakes (1/2 tsp)

  • Dried basil (1/2 tsp)

  • 1/2 buttercup squash (4 cups)

  • 1 tbsp avocado oil

  • 1/2 white onion (1 cup)

  • 1 tbsp mince garlic

  • 8 oz cremini mushrooms

  • 2 tbsp Thai green curry paste

  • 1.5 cup coconut cream/milk (divided)

  • 1 cup water

  • 8 lacinato kale leaves, stem removed, chopped

  • Handful of Thai basil


  1. Preheat oven to 375 degrees.

  2. In a baking tray, line parchment paper and season chicken with salt, garlic powder, chili flakes and dried basil.

  3. Add squash to tray and bake for 30 mins at 375 degrees.

  4. In a large skillet on medium heat, add oil. Then garlic and onions. Stir until onions are brown.

  5. Add mushrooms and keep stirring. Cover for about 2 minutes.

  6. Add curry paste and 1/2 cup of coconut cream/milk.

  7. Add water then cover and lower to a simmer for 5 mins.

  8. Add remainder of coconut milk (1 cup).

  9. Add baked chicken back in, slowly add kale, squash and basil. Stir until well mixed. Remove and serve!

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