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Ingredients
For 4 Serving(s)
grain-free-chicken-squash-curry
- 2 T olive oil
- 1 red bell pepper
- 1 yellow onion
- 1 1/2 t minced garlic
- 2 T grated ginger
- 1 butternut squash
- 1 lb boneless, skinless chicken thighs
- 14 fl oz coconut milk
- 1 T apple cider vinegar
- 1 T curry powder
- 2/3 t salt
- 1/4 c chopped fresh cilantro
Grain-Free Chicken Squash Curry Directions
- In a large, heavy soup pot, heat the oil over medium-high heat until it shimmers. Stir in the bell pepper and onion, and sauté until tender, 7-8 minutes. Stir in the garlic and ginger and cook until fragrant, about a minute longer.
- Stir in the butternut squash, chicken, coconut milk, apple cider vinegar, curry powder, and salt. Bring to a boil, skimming any foam that rises, then reduce to a simmer. Cook, stirring occasionally, until the chicken is cooked through to an internal temperature of 165˚, and the squash is tender, about 15-20 minutes. Stir in the cilantro. Taste and adjust seasonings, and serve.