A homemade creation from Ree, one of our team members. Use squash, pumpkin, or any fall gord for this easy fall dish.

Ginger Garlic & Squash Curry

by Ree, a FH team member

Prep Time: 10 minutes  |  Active Cook Time: 20 min | Passive Cook Time; 1 hr  |  Serves: 2-4


  • 2 TBSP cooking oil
  • 1 lb chicken (wings, thighs, or breasts)
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, chopped
  • 1 medium onion, diced
  • 1 medium – large squash or pumpkin
  • 1 TBSP curry powder (or seasoning of choice)
  • salt and pepper to taste


  1. Heat the cooking oil in a large skillet.
  2. Flash fry the garlic, ginger, and onions until fragrant and translucent.
  3. Add chicken to skillet and flash fry until brown on both sides, about 2 min per side. (Note: The chicken will not be cooked through yet before moving to next step)
  4. Add water to cover chicken and bring to a boil.
  5. Boil for 10 min.
  6. Add squash or pumpkin, and boil for another 30-40 min, or until liquid has cooked down into a thick sauce.
  7. Add seasoning of choice, and simmer 10 min, or until the flavors meld.
  8. Serve over rice.


Ingredients will vary from kitchen to kitchen. Adapt recipe to use what you have on hand.

Let us know if you make this recipe! Tag @freshharvest in your photos on Instagram.

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