Butternut Squash Curry with Chicken

Butternut Squash Curry with Chicken
A comforting and dairy-free stew to warm you up on any day. Make it vegan by substituting the chicken for chickpeas.

Recipe by Shelby Kolb

Prep Time       20 minutes
Cook Time       40 minutes
Servings           6

Ingredients :
·     1 medium butternut squash, peeled and chopped into cubes
·     2 teaspoons curry powder
·     1 teaspoon chili powder
·     ½ teaspoon turmeric powder
·     7 cloves garlic, minced
·     3 teaspoons ginger, minced
·     2-3 large chicken breasts, cut into cubes
·     1 can (~14 oz) coconut milk
·     5 tablespoons peanut butter
·     3 tablespoons Thai red curry paste
·     3 tablespoons honey
·     *1 can (~14 oz) chopped tomatoes

Instructions :
1.    Toss the cubed butternut squash in a large bowl with the chili powder, curry powder, and turmeric powder. (Note: if you have extra time, roast the squash for about 20 minutes to get them a little softened up.)
2.    Heat 2-3 tablespoons of oil in a heavy skillet. Saute the garlic and ginger for a couple of minutes; until fragrant. Add the chicken and cook for about 6 minutes on each side (until white).
3.    Add the coconut milk, then stir in peanut butter, Thai curry paste, and honey.
4.    Add the butternut squash and tomatoes. Put a lid on the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and the squash is fork tender. Using a wooden spoon or large fork, squish the squash into the curry.
5.    Serve over rice and top with sour cream or Greek yogurt.


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