Recipe: Butternut Squash Chicken Curry

Ingredients

1 tbsp coconut oil
1 medium onion, chopped
4 pieces skinless boneless chicken breasts, cut into cubes (about 225g | 8oz each)
1 tbsp Himalayan salt
½ tsp ground white pepper
½ medium butternut squash, peeled and cubed (about 500g | 1.1lb)
2 cups light chicken stock
1 tbsp garam masala
½ tsp spicy curry powder
1 cup full fat coconut milk
1 tbsp tapioca starch
1 piece lime (juice)
1 fresh tomato, diced
2 cups baby spinach leaves

Melt coconut oil in a large skillet over medium-high heat and cook the onion until softened and slightly browned.
Add chicken, salt, and pepper, and cook until the chicken turns opaque.
Incorporate the squash, chicken stock, garam masala, and curry powder, cover loosely, and simmer until the squash is fork tender.
Mix coconut milk, tapioca starch, and lime juice in a measuring cup, then add to the skillet, stirring until incorporated and bring to a boil until the sauce thickens.
Add spinach and mix until wilted, then remove from heat and stir in diced tomato.
Serve hot over jasmine or basmati rice, or cauli-rice for a paleo option.

Servings

Calories

506

Total fat

22g

Total carbohydrates

23g

Total protein

56g

Sodium

2079mg

Cholesterol

145mg