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Curried Chicken and Acorn Squash

by Livestrong_Recipes  |  Oct 21, 2018

Curried Chicken and Acorn Squash
Photo Credit: Susan Marque
  1. PREP
  2. 15 m
  • COOK
  • 20 m
  • 35 m

Cold day? Warm up with a hearty bowl of curry. Ours is filled with acorn squash, chicken, bok choy and carrots. Bok choy delivers antioxidant and anti-inflammatory benefits, while carrots provide beta-carotene and fiber. For crunch, top the dish with raw pumpkin seeds, which boost immunity and heart health.



  • 1 Whole Acorn Squash
  • 2 lb Raw Chicken Breast
  • 2 medium raw carrots
  • 1 Yellow Onion (medium)
  • 4 cups Bok Choy
  • 2 tsp Curry Powder, Jamaican Style
  • 2 tsp Maple Syrup
  • 1/2 cup Raw Pumpkin Seeds
  • 1 tbsp Coconut Oil
  • 3 cups Water, tap, well
  • 1/8 tsp Sea Salt
  • 1/8 tsp Paprika


1 Place the coconut oil in a large pan over medium heat.
2 Add the onion, carrot, and squash and sauté for two minutes.
3 Stir in the bok choy and curry powder.
4 Add water that halfway covers the vegetables and then add the chicken, maple syrup, and salt.
5 Cook for ten minutes with a lid on.
6 While the chicken mixture cooks, place the pumpkin seeds in a dry frypan.
7 Stir the seeds continuously over a high heat for a few minutes. As soon as they turn brown or start popping, take them off the heat and pour into a dish.
8 When the curry is done cooking, stir in the seeds.