On Thursday, Sept. 18th, Willy Street Co-op Kitchen Manager and Chef Angelika Matthews made two dishes on Channel 3 morning news: Grain-free Chicken Squash Curry and Curried Squash Soup. Here are the recipes:
Grain-free Chicken Squash Curry
Serves 6-8
Ingredients:
- 1.5lbs butternut squash, peeled and cut into 1" chunks. Steamed until tender.
- 1lb boneless skinless chicken thighs, cut into chunks
- 1 Cup coconut milk
- 4 T apple cider vinegar
- .5 T sea salt
- 2 T curry powder
- 2 T fresh ginger, minced
- .5 T garlic minced
- 1 medium green bell pepper, diced
- 1 medium red bell Pepper, diced
- 1.5 C yellow onion, diced
- 3 T olive oil
- 1/2 bunch cilantro, chopped
Directions:
Steam cubed squash until tender - set aside.
In a skillet heat oil on med-high heat, add in chicken and cook under slightly browned. Add in onions and peppers and cook until they are tender, add in garlic and ginger and cook for an additional 30 seconds, stir. Turn heat down to medium/low and add in all remaining ingredients including the cooked squash, Do not add the chopped cilantro. Sauce will thicken and coat ingredients. Cook until chicken reaches an internal temperature of 165 degrees for 15 seconds or longer and sauce has thickened. You can also bake in a 350 degree oven instead of cooking it all the way on the stove top, this should take about 15-20 minutes. Garnish with chopped cilantro and serve with cooked grains like quinoa or rice.
Curried Squash Soup
15-18 servings
Ingredients:
- 2 T curry powder
- .5 T mustard powder
- 1/2 t white pepper- (Can also use black pepper, increase the amount to .5)
- 1 T salt
- .5 T dried sage
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1 T ginger root powder
- 1 T fresh ginger, minced
- 1 T garlic, minced
- 1/4 C lime juice
- .5 C apple Juice
- 2 large apples
- 6 C. water
- 4 C coconut milk
- 1 bunch chopped scallions, for garnish
- 6lbs butternut squash, peeled, chopped and steamed until tender.
- 2 large yellow onions, chopped
- 1/4 C canola or olive oil
Directions:
Clean, peel and cube butternut squash, steam until tender and set aside.
In a soup pot, heat oil on medium heat. Add in chopped yellow onions and cook until tender and translucent. Add in ginger and garlic and cook for an additional 30 seconds. Add in apples and seasonings and cook for an additional 2 minutes. Add in all other ingredients expect the scallions. Simmer on med-low heat until squash and apples are tender enough to blend smooth, about 15-20 minutes. Using a stick blender, blend the soup until it is creamy and smooth, taste and adjust seasonings if necessary. Garnish with chopped scallions.