Butternut Squash Risotto and Curry Fried Chicken

Seriously though, this Butternut Squash Risotto and Curry Fried Chicken may be one of the better flavor combos I’ve made in a while.  The risotto is finished with coconut milk and mint and wow does it go absolutely perfect with the flavors in the curry fried chicken.  I know I know I’ve been saying that these SOIGNE videos should be short and simple, one for you all but two so that I’m not filming this thing all day and night.  I just couldn’t help myself though.  I got this idea in my head that I wanted to do something like this and once it started to ruminate there was no turning back.  The recipe is actually really easy for both the risotto and the fried chicken and are really easy to cook.  The only thing you have to take into consideration is making sure the chicken marinades overnight in the buttermilk mixture.  Other than that it’s literally cake walk for these recipes.  You could make one or the other recipe but I’m telling you when you eat them at the same time it’s like a gift!  Ok enough tooting my own horn, check out the video and this recipe for Butternut Squash Risotto and Curry Fried Chicken.


Butternut Squash Risotto and Curry Fried Chicken
Serves: 6
If you are looking to wow in the flavor department then this Butternut Squash Risotto and Curry Fried Chicken Recipe is a must try!
For the Chicken:
  • 3 chicken thighs
  • 3 chicken legs
  • 2 cups of buttermilk
  • 3 cloves of garlic
  • 1 inch trimmed piece of fresh ginger
  • 1 tablespoon of fish sauce
  • 1 cup of flour
  • 1 cup of corn starch
  • ¼ cup of yellow curry powder
  • Kosher salt and fresh cracked pepper to taste
  • 1 to 2 cups of canola oil
For the Risotto:
  • 1 small diced yellow onion
  • 1 cup peeled and small diced celeriac root
  • 1 ounce of unsalted butter
  • 2 cups of arborio rice
  • 1 cup of chardonnay wine
  • 32 ounces of vegetable stock
  • 2 cups of peeled and small diced butternut squash
  • 1 15 ounce can of coconut milk
  • chopped fresh mint
  • chopped fresh basil
  • sliced green onions
  • Kosher salt and fresh cracked pepper to taste
  1. Chicken: Using a fine grater, grate the garlic and ginger into a plastic bag and then add in the chicken, fish sauce, buttermilk, season with salt and pepper and marinade in the refrigerator over night.
  2. In a bowl whisk together the flour, corn starch, curry powder and salt and pepper.
  3. Remove the chicken from the buttermilk and coat each piece thoroughly in the flour mixture and place it in a large saute pan on medium high heat with canola oil and cook until the chicken is golden brown on all sides and cooked throughout. You can finish in the oven on 350° for 8 to 10 minutes.
  4. Risotto: In a large pot on medium heat with butter, add in the onions to caramelize. Once brown add in the celeriac root and brown.
  5. Next, add in the arborio rice and toast for 3 to 4 minutes. Deglaze with chardonnay while continuing to stir until the wine has been absorbed.
  6. Add in 6 to 8 ounces of vegetable stock at a time while continuing to stir until it has been absorbed by the rice and then continue the process until it is gone.
  7. Finish the rice with coconut milk, salt and pepper, and fresh herbs.
  8. To Plate: Put the risotto in a bowl along with a few pieces of curry fried chicken.