from The Wicked Noodle
To roast butternut squash,
place on a sheet pan, toss lightly with olive oil, salt and pepper, and
roast at 450F until caramelized and fork-tender (about 15 minutes,
depending on size).
If your curry and cayenne have been sitting in your cupboard for awhile
(over six months), add at the same time as the garlic. This will help
bring out some of the flavor (do this any time you have older spices
that need refreshing).
Ingredients
- 3 T olive oil, divided
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 onion, sliced
- 1 T minced ginger
- 2 large garlic cloves, minced
- 2 plum tomatoes, diced
- 1 15 ounce can pumpkin puree
- 2 cups chicken or vegetable broth (low-sodium)
- 1 cup coconut milk (not sweetened)
- 2 t curry powder
- 1 large pinch cayenne powder
- 2 cups butternut squash, chopped into bite-sized pieces and roasted
- 1/2 lime juiced
- 1/2 cup chopped cilantro, plus extra for garnishing
- Rice Select Texmati Rice, cooked, for serving
Cooking Directions
- Heat 2 T olive oil in a large dutch oven over high heat. Add chicken and cook on high heat until browned on all sides. Remove chicken and set aside.
- Reduce heat to medium-high and add remaining 1 T olive oil to dutch oven. Add onion and ginger. Cook for a few minutes until onion is soft. Add garlic and cook for about one minute more.
- Add tomatoes and pumpkin puree to pan. Cook for about 8-10 minutes, until puree is lightly browned.
- Add broth, coconut milk, curry & cayenne powders; bring to a boil and simmer for 10 minutes. Add chicken and butternut squash and simmer for 10 minutes longer.
- Stir in lime juice and cilantro. Season to taste with salt and pepper. Serve over rice and serve.
